Start by preheating the oven to 180 degrees Celsius, ensuring it reaches the optimal temperature for baking. In a large, clean bowl, beat the egg whites very well until they become a firm, white, and shiny foam. It is essential that the container is completely dry for the egg whites to whip properly. Once a consistent foam is achieved, gradually add all the sugar at once, both regular and vanilla. Continue beating the foam until the sugar crystals dissolve completely, and the mixture becomes smooth and glossy. This is the ideal time to add the egg yolks, one at a time. It is important to incorporate them carefully, so as not to lose the air in the egg whites, which is essential for achieving a fluffy texture.
After adding all the egg yolks, we proceed to integrate the flour. We do this using a spatula, mixing gently with up-and-down movements to avoid deflating the mixture. It is important not to overmix at this stage, as the air incorporated in the egg whites is what will make the cake rise beautifully during baking. Once the flour is well incorporated, we prepare to transfer the mixture to a pre-prepared baking pan. The pan should be lined with parchment paper to prevent sticking and ensure easy release after baking.
Carefully pour the batter into the pan, leveling it gently with the spatula to achieve an even surface. Once finished, place the pan in the preheated oven and let it bake for about 35 minutes. It is important not to open the oven door in the first 25 minutes to avoid dropping the temperature, which could affect the texture of the cake. After the time has expired, we can check if the cake is done by inserting a toothpick in the center; if it comes out clean, it means it is baked. Then, let the cake cool slightly before removing it from the pan, thus giving it a perfect texture. Enjoy every bite with pleasure!
After adding all the egg yolks, we proceed to integrate the flour. We do this using a spatula, mixing gently with up-and-down movements to avoid deflating the mixture. It is important not to overmix at this stage, as the air incorporated in the egg whites is what will make the cake rise beautifully during baking. Once the flour is well incorporated, we prepare to transfer the mixture to a pre-prepared baking pan. The pan should be lined with parchment paper to prevent sticking and ensure easy release after baking.
Carefully pour the batter into the pan, leveling it gently with the spatula to achieve an even surface. Once finished, place the pan in the preheated oven and let it bake for about 35 minutes. It is important not to open the oven door in the first 25 minutes to avoid dropping the temperature, which could affect the texture of the cake. After the time has expired, we can check if the cake is done by inserting a toothpick in the center; if it comes out clean, it means it is baked. Then, let the cake cool slightly before removing it from the pan, thus giving it a perfect texture. Enjoy every bite with pleasure!
Ingredients
6 eggs, 180 g sugar, 150 g flour, 3 packets of vanilla sugar, zest from 1 and a half lemons