CookEat Recipe
Lemon Potato-Starch Cake
A small buttery lemon sponge made with potato starch, whipped egg whites and two traditional baking leaveners.
Method
Steps
Step 1
Gather the ingredients: 120 g potato starch, not potato flour; 125 g icing sugar: 120 g for the batter and 5 g for the tin; 85 g butter: 80 g for the batter and 5 g for the tin; 4 eggs, separated; 5 g cream of tartar; 3 g bicarbonate of soda; Finely grated zest of ½ lemon; 5 g plain flour for the tin.
Step 2
Grease a small round tin about 18 cm across and 5 cm deep with 5 g butter, then dust with the plain flour mixed with 5 g icing sugar. Heat the oven to 170°C. Melt the remaining 80 g butter gently and let it cool to lukewarm. Mix the cream of tartar and bicarbonate of soda thoroughly together in a small dry bowl.
Step 3
Beat the yolks with the 120 g icing sugar until pale and thick, about 5–8 minutes with an electric whisk. Add the potato starch and lemon zest and continue working until smooth, then mix in the melted lukewarm butter.
Step 4
Whisk the whites to firm peaks. Fold them gently into the yolk mixture and sift in the mixed leaveners during the final folds, distributing them evenly without deflating the foam. Pour immediately into the prepared tin; this is a relatively low cake, roughly 3–4 cm high when baked.
Step 5
Bake for about 25–35 minutes, until lightly golden, set and a wooden skewer comes out without wet batter. Let cool in the tin for about 10–15 minutes, then turn onto a rack and cool before slicing. Serve plain, with no added topping.
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