Lemon cloud cake

Lemon cloud cake

Ingredients

- 2/3 tablespoons Guénard Almond Oil
- 80 g flour
- 30 g cornstarch
- 4 eggs + 1 egg yolk
- 1 large lemon
- 160 g sugar
- 1/8 teaspoon salt

Preparation

Preheat your oven to 180°C (355°F). Separate the egg whites from the egg yolks. In a bowl, beat the egg yolks with 100 g sugar until thoroughly mixed. Add Guénard French Almond Oil and the juice of the lemon. Gradually pour in the flour and corn starch, and thoroughly mix to avoid lumps. Whisk the egg whites until stiff while slowly adding the rest of the sugar. They must be very firm. Gently add to the preceding mixture. Pour into an oiled mold and bake in the oven for 30 to 40 minutes at 180°C (355°F). To complete the mixture, you can make a lemon or powdered sugar icing, soak it in a syrup of your choice (rum, Grand Marnier, orange liqueur, etc.) or simply sprinkle with powdered sugar.

Nos huiles
utilisées
  • Amande 70% vierge

    Almond
    Oil
    70% virgin

  • Amande 70% vierge

    "French" Prestige Box

  • Amande 70% vierge

    "Gourmet" Prestige Box