Spain loaf

The method of preparation that we propose does not provide for the separation of egg white and yolk and gives rise to what connoisseurs call ' viennese ' pasta.

The rise occurs naturally and evenly, without the addition of baking powder, and the result is a soft and lightweight consistency.

This recipe is enough for a cake of 26 cm in diameter or for two of 20 cm.

The cooking time varies between 30 and 35 minutes at 190 degrees.

These bases of dough can be frozen or wrapped in aluminum foil and store in the refrigerator without harden.

In a calderotto held in a double boiler beat with the whisk the eggs, yolks and sugar until mixture is lukewarm.

It is important that the Bain-Marie water doesn't bubble ever.

Remove the Bowl from the water and, when the mixture is cold, tilted or bumped as the whip again, alternately, in a circular direction from top to bottom, so that the mass is swollen.

Stir together the flour and cornflour, then let them fall slowly onto the swollen compound, taking care to stir with a spatula or a wooden spoon until the ingredients are thoroughly mixed.

Now add the melted butter, taking care that it is warm, very slowly, and lemon zest, mixing to incorporate them to the mixture.

Pour the preparation in one or more buttered cake tins and bake in hot oven.