Super sponge cake with lemon and vanilla

I keep experimenting with different recipes and techniques to make cake 10 and, the truth is that delicious things are coming out !! Today I present this delight: super fluffy lemon vanilla sponge cake. Following the technique with which we elaborate the Coca quarter from Mallorca, we have reduced the amount of eggs, we have added margarine, a little plain wheat flour and a touch of lemon and vanilla. Spectacular!!

You will see that it will surprise you again the fluffiness of the crumb. And that is achieved simply by riding the clearings to the point of strong heavy snow, with patience and without running. But with very little work, because our Thermomix will take care of everything.

Also, we've added a little plain sugar to the top before baking, which creates a crunchy layer on topHow reminiscent of the town cakes, right? This is to your liking, you can not put anything in it, icing sugar, or normal white sugar, as we have done on this occasion.

La You can use vanilla in powder or liquid. We want to give it just a touch, so be careful not to overdo it so that later the flavor is not too intense and makes it a little heavier or more intense in flavor.

Se preserve very well If you close it in a zip bag or tupper so that no air enters it and thus the crumb remains soft. You can also keep it in the fridge or freeze it. It will be delicious!

With these amounts you will get a medium-small cake, about 6-8 servings. We have used a plum cake mold normal size.

Super sponge cake with lemon and vanilla

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Super sponge cake with lemon and vanilla. With ingredients as simple as eggs, margarine, cornstarch and normal wheat flour we will have a spectacular cake perfect for breakfast and snack.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: breakfast
• Calories: 250
• Rations: 6-8

• Cooking time: 45M
• Total time: 45M

Ingredients

• 4 eggs
• 50 g cornstarch
• 30 g flour
• 1 small level teaspoon vanilla powder (or about 4-6 drops liquid vanilla)
• 50 g margarine at room temperature
• 130 g icing sugar
• normal white sugar for the surface
• the skin of 1/2 lemon
• 1/2 teaspoon of baking powder

Preparation

1. We put the sugar and the lemon peel in the glass. We spray 30 seconds, speed 10. We remove and reserve in a bowl. In that same bowl we add the cornstarch, the sifted flour and the yeast.

2. We put the butterfly in the glass and add the whites. We program 5 minutes, temperature 37º, speed 3.5. 

   At the end of the time we re-program 5 minutes, speed 3.5. (This time out of time).

3. We preheat the oven to 200º.

4. We leave the butterfly inside. We program without time speed 3.5 and we add the ingredients little by little in the following order: the yolks one by one, the vanilla, the margarine little by little and the mixture in the bowl also little by little.

5. We pour the mixture into a greased mold or with baking paper at the base and the walls to unmold it better. We add normal white sugar on top and bake 25-30 minutes, temperature 180º.