New cake or something classy that survived the turmoil of centuries? Check out this Savoy cake recipe worth to keep in the treasuries!
Course Dessert
Cuisine Sugar free recipe
Keyword dessert, sugar free
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Ingredients
6medium Eggs
3tablespoonsHoney or sweetener of choice
1teaspoonVanilla extract
1medium Lemon zest
1medium Orange zest
4tablespoonsCorn starch
2cupsPlain white flour
Instructions
Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks, honey or sweetener of choice, vanilla with a mixer on high speed until light yellow. Mix in orange and lemon zest to the beaten yolks.
Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until hard peaks form. This will take a couple of minutes. Beat in the corn starch too. It will support the structure of it.
Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
Using a sieve sift and fold the flour in BATCHES until incorporated.
Pour the mixture into the mold and put it into the preheated oven.
Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
Flip it onto a cooling rack and let it cool down before slicing.