A simple but delicious cake recipe:
grated zest of a lemon
1. gently heat the butter until it is liquid. Cool. Preheat the oven to 180¡ C. Butter a cake springform pan and dust lightly with flour. Prepare a water bath. Stir the eggs as well as the sugar in whipping bowl. place in the hot (not boiling) water bath and beat with a mixer until the mixture is light and fluffy. Remove from the water bath and continue beating until the mixture has cooled down.
Combine the flour and cornstarch and sift over the egg mixture together with the lemon zest. Then gently fold in with a whisk.
4. slowly drizzle the cooled butter into the sponge mixture and mix thoroughly. Immediately pour into the prepared springform pan and bake on the second rack from the bottom for about 55 minutes.
Loosen the sponge from the edge with a kitchen knife and remove the edge. Turn out onto a cake rack, remove the bottom and cool for 60 min. before further processing.
Freezes well. Defrost at room temperature.
Alternatives
– Nut sponge: add 100 g ground nuts to the egg mixture.
– Chocolate sponge: 100 g chopped chocolate or 140 g melted cooking chocolate to the egg mixture.
– Orange sponge: zest of 2 oranges instead of lemon zest.
By the way, if you don’t feel like baking a sponge cake, Triffle can be made just as well with sponge cake.
Preparation 35 min
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