A delightful dessert combining the tangy flavor of lemons with a light, fluffy texture.
Preheat your oven to 350°F and prepare a baking tray with water for a water bath.
Using a water bath helps to cook the cake evenly and maintain its moist texture.
Zest and juice the lemons, setting aside 1 tablespoon of zest and 1/4 cup of juice.
Roll the lemons on the counter before juicing to extract more juice.
In a bowl, whisk together the flour, salt, and 1/2 cup of sugar.
Sifting the flour can help to avoid lumps in the batter.
In another bowl, whisk together the egg yolks, milk, lemon zest, and juice.
Ensure the yolks are fully incorporated for a smooth mixture.
Gradually add the wet mixture to the dry ingredients, whisking until just combined.
Avoid overmixing to keep the batter light.
Beat the egg whites with an electric mixer until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
Ensure the bowl and beaters are clean and dry for the best results.
Fold a quarter of the egg whites into the batter to lighten it, then gently fold in the remaining whites.
Use a spatula and a gentle folding motion to maintain the airy texture.
Pour the batter into a buttered gratin dish and place it in the water bath. Bake for 45-50 minutes until puffed and golden.
Check for doneness by gently shaking the dish; the center should be set.
Remove the dish from the water bath and let it cool on a rack. Serve warm or at room temperature.
Garnish with powdered sugar or fresh berries for an elegant presentation.
Nutze unsere App für das beste Erlebnis
