Servings: 8 people
Calories: 170kcal
Cost: $8
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cake mold
- Baking pan (for the water bath)
Ingredients
- 240 g whipped cream
- 6 eggs
- 72 g sugar divided: 60 g + 12 g
- 100 g cake flour
- a touch lemon juice
Instructions
- Separate the yolks from the whites. Beat yolks with whipped cream and 12 g of sugar until smooth.
- Sift in the cake flour and gently fold it in until the mixture is silky and homogenous.
- In another bowl, beat egg whites with a few drops of lemon juice until foamy, then gradually add the remaining 60 g of sugar until stiff peaks form.
- Stir a small scoop of meringue into the yolk mixture to lighten it, then carefully fold in the rest of the meringue.
- Preheat oven to 135°C (about 275°F). Pour batter into a greased cake mold, tap gently, and place in a water bath.
- Bake for 70 minutes, covering with foil loosely to prevent browning.
- Let the cake cool completely before unmolding and serve.
Notes
Make sure to use room-temperature eggs for easier beating.
Do not skip the water bath; it’s essential for achieving that soft, velvety crumb.
Experiment with toppings like chocolate shavings or caramel sauce for variety.
Store the cake in an airtight container at room temperature for up to two days, or refrigerate in humid areas.
For longer storage, wrap individual slices in plastic wrap and freeze; they'll last up to a month. Enjoy heating leftovers in the microwave for a few seconds to restore fluffiness!
Nutrition
Calories: 170kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 50mg | Potassium: 60mg | Sugar: 8g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!