Classic cake

Classic cake

FOR 1 32X10 CM PAN 30 minutes
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INGREDIENTS

For the cake

  • 170 gr. cake flour
  • 40 gr. cornstarch
  • 6 gr. baking powder
  • 2 gr. salt
  • 150 gr. Butter, soft
  • 170 gr. sugar
  • 7 gr. lemon zest, grated
  • 225 gr. eggs, room temperature

DIRECTIONS

For the cake

Coat the pans with a light film of fat and line with parchment paper. Sift together the salt, cake flour, cornstarch and baking powder. Cream together the butter and sugar with the whip attachment, starting on low speed and increasing to medium speed, for 5 minutes. Combine the lemon zest with the eggs and add alternately with the flour in 3 stages on low speed. Scale 737gr. batter into each pan. Bake in a 180⁰C oven until the cake springs back when pressed and a tester inserted near the center comes out clean, 45 to 50 minutes. Cool slightly in the pans. Unmold and cool completely on racks.

For the cake

  • 170 gr. cake flour
  • 40 gr. cornstarch
  • 6 gr. baking powder
  • 2 gr. salt
  • 150 gr. Butter, soft
  • 170 gr. sugar
  • 7 gr. lemon zest, grated
  • 225 gr. eggs, room temperature

For the cake

Coat the pans with a light film of fat and line with parchment paper. Sift together the salt, cake flour, cornstarch and baking powder. Cream together the butter and sugar with the whip attachment, starting on low speed and increasing to medium speed, for 5 minutes. Combine the lemon zest with the eggs and add alternately with the flour in 3 stages on low speed. Scale 737gr. batter into each pan. Bake in a 180⁰C oven until the cake springs back when pressed and a tester inserted near the center comes out clean, 45 to 50 minutes. Cool slightly in the pans. Unmold and cool completely on racks.

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@Yiannis Lucacos

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