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Place a rack in the center of the oven, and preheat the oven to 350°F.
Line the bottom of a 10″ springform pan with parchment paper.
Set aside.
Place the sugar and water in a medium-size saucepan over medium-low heat.
Stir and cook until the sugar has dissolved, 5 to 6 minutes.
Turn off the heat and let the sugar syrup rest until it is cool to the touch.
Place the whole eggs and egg yolks in a large mixing bowl, and whisk by hand until combined.
Gradually pour in the sugar syrup and whisk until the egg and sugar mixture has doubled in volume and is frothy, 3 to 4 minutes.
Sift the flour over the top of the egg and sugar mixture and fold it in with a wooden spoon or a rubber spatula.
Turn the batter into the prepared pan, smoothing the top.
Place the pan in the oven.
Bake until the cake is golden brown on top and springs back when lightly pressed in the center, 28 to 32 minutes.
Remove the pan from the oven, and let it cool on a rack for 15 minutes.
Run a knife around the edges of the pan, and unfasten the collar of the springform pan.
Let the cake cool completely, 1 hour.
To serve, run a serrated knife under the cake to free it from the bottom of the pan.
Serve with fresh berries.
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