1 cup Sugar
2/3 Potato starch
6 Eggs
7 drops Lemon Essential Oil
Preheat the oven to 310 degrees F.
Prepare and greased spring foam pan or an angel cake tin.
In two separate bowls separate the yolks and egg whites.
Using a hand mixer, whisk the egg yolks with sugar until the color turns pale yellow. Stir in Lemon Essential Oil.
Whisk the egg whites until soft peaks form.
Once done fold half of the egg white mixture to the yolk and fold until well combined and then add the remaining half of the egg whites.
Add the potato starch and mix until free from lumps.
Pour the mixture in the pan and bake in the preheated oven for 60 minutes.
After 60 minutes you will see that the cake’s surface will be crispy, and when you stick a skewer into the cake you will see that it doesn't quite come out cleanly. Go ahead and still remove from the oven and allow to cool in the tin for 15 minutes.
Remove from the tin and frost it as per your choice of frosting, cream and fresh fruits or simply sprinkle powdered sugar.
2/3 Potato starch
6 Eggs
7 drops Lemon Essential Oil
Preheat the oven to 310 degrees F.
Prepare and greased spring foam pan or an angel cake tin.
In two separate bowls separate the yolks and egg whites.
Using a hand mixer, whisk the egg yolks with sugar until the color turns pale yellow. Stir in Lemon Essential Oil.
Whisk the egg whites until soft peaks form.
Once done fold half of the egg white mixture to the yolk and fold until well combined and then add the remaining half of the egg whites.
Add the potato starch and mix until free from lumps.
Pour the mixture in the pan and bake in the preheated oven for 60 minutes.
After 60 minutes you will see that the cake’s surface will be crispy, and when you stick a skewer into the cake you will see that it doesn't quite come out cleanly. Go ahead and still remove from the oven and allow to cool in the tin for 15 minutes.
Remove from the tin and frost it as per your choice of frosting, cream and fresh fruits or simply sprinkle powdered sugar.
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