Cake Biscuit de Savoie

Breaking eggs by separating the yolks and egg whites. Whip the egg yolks with sugar for at least 10 minutes (must be light and fluffy and doubled in volume), then gently with a sieve the flour and potato starch a little at a time. Meanwhile, heat the oven to 180° static strictly!

Grate the rind of the lemon (or orange) in the egg whites, add pinch of salt and Mount Snow very firm. To verify that they are ready to do the spoon test: If you are standing and not moving, are ready. Take two tablespoons of whipped egg whites and add them to the mixture so that initial soften it a bit.

With a rubber spatula, slide all the egg whites in the initial mixing block and mix gently upwards so as not to "dismantle" the dough. You will notice that it will be a pretty light and fluffy dough, if so there came the cake will be sofficissima.

Grease the baking tray (24/26 cm in diameter) and sprinkle flour; pour the mixture. Bake for 45 minutes. After a few minutes the House will fill with a delicious lemon fragrance. When cooked, check with a toothpick if the cake is thoroughly cooked. Let stand 10 minutes in the oven, with the door open; unmold and let cool.

The cake is really enjoyable to eat and does not require creams, is good as well, simple.