20’+1H
x8P
easy120g plain flour
120g corn starch
80g oil
250g sugar
4 eggs
16g baking powder
2 unwaxed lemons
icing sugar to taste
Zest and juice the lemons.
Separate the eggs and whip the yolks with the sugar. Set the egg whites aside.
Sift together the flour, corn starch and baking powder. Gradually add the flour mix to the whipped yolks, along with the lemon juice and zest. Mix until creamy and well combined.
Add the oil, mixing well to incorporate.
Whisk the egg whites until stiff and gradually fold into the mixture.
Grease a 24/26 cm diameter donut mould and pour the mixture into it.
Bake in a preheated oven at 160°C for about 60 minutes or until golden and fully baked.
Once cooked, remove from the oven and leave to cool in the tin. Remove from the tin and sprinkle the surface with icing sugar.
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