Vinaigrette sponge cake
Vinaigrette cake? Well, the title is certainly eye-catching, but it actually comes from some leftover vinaigrette from my favorite recipe: Alain Passard's, which I already showed you in
Ingredients · Servings 6
- 3 eggs
- 3 tablespoons of sugar
- The zest of [adjustable]1[/adjustable] lemon
- 175g of cream with 35% fat
- 250 g of Alain Passard vinaigrette
- 200g of plain flour
- 10 g of baking powder or confectioners' yeast
Method · 50 min
- Preheat the oven to 170ºC, top and bottom heat.
- Grease your mold.
- Prepare Alain Passard's vinaigrette following this recipe.
- Wash the lemon well, dry it and grate its peel.
- Put the eggs and sugar in a bowl and beat for 5 minutes using a whisk.
- While continuing to whisk, slowly add the vinaigrette in a thin stream.
- Incorporate the cream in the same way.
- Sift the flour and baking powder and add them to the batter, along with the lemon zest. Stir just until well combined.
- Pour the batter into the pan. Lift the pan a couple of centimeters and drop it onto the counter. Repeat this process once more.
- Bake at 170ºC for 40 minutes. Pierce with a skewer to check if it's done.
- Remove to a wire rack and unmold when lukewarm.
Vinaigrette sponge cake
You will need
- A rectangular mold 25 cm long.
- The zest of 1 lemon
