Lemon Sponge (Wedding Cake)

• doses: 16

Ingredientes

Eggs 600g

Sugar 500g

GF flour 450g

Baking powder 12g

Salt 4g

Oil 125g

Vanilla paste 4g

Lemon zest 2

Creme fraiche 375g

Instruções

Beat the eggs and sugar for 20 minutes until very pale and fluffy, it will triple or even quadruple in size. Sift and gently fold the flour. ( you can use normal non GF flour ) however gluten free flour makes this recipe super super light and fluffy. Next fold in all the wet ingredients along with the zest. The texture of the cake should still be super airy and voluminous. Pour the recipe into the lined cake tins and bake at 165 degrees for 40 mins.

Notas

This makes enough for 2 x 8inch cakes.