Cornmeal sponge cake with lemon
Spanish recipes
Sweet
Dessert
Easy
30'
Prepare this Delicious gluten-free cornmeal sponge cake with lemon. This dessert will surprise you with its fluffy texture and exquisite flavor. It is also very easy to do!
Ingredients
- 220 gr of sugar
- 1 tablespoon of baking powder
- 4 fresh eggs
- 250 gr of White Masarepa
- 100 cc of lemon juice
- 100 cc of water
- 50 cc of sunflower oil
- 1 pinch of limon zest
Preparation
- Separate the yolks from the whites into two different containers.
- Add the sugar to the yolks and beat until they are well integrated, add the oil, lemon zest, lemon juice and water and continue beating until everything is well mixed.
- In another bowl, mix Masarepa with the baking powder and add the mixture prepared in the previous point.
- Beat the egg Whites and mix with previous preparation very carefully.
- Once everything is integrated, preheat the oven to 180ºC and place the mold for approximately 40 minutes.
- Take out the oven and let it cool down; decorate to enjoy.
