Sponge cake with tangerines
Ingredients
- 90g of flour
- 90g of starch
- 3 eggs
- 100g of sugar
- 50g of seed oil
- 80ml of milk
- Salt q.b.
- Zest of 1 lemon
- 5 mandarins
- Sugar q.b.
Instructions
- Mix the eggs, sugar and salt with a mixer to form a light foam.
- Sift the flour through a sieve, add baking powder, lemon zest and milk, then mix thoroughly again.
- Add lemon peel to the dough.
- Peel the tangerines and cut them into 2 halves. Line the bottom of a baking dish with parchment paper. Sprinkle sugar on the bottom, lay out the tangerine halves in a row.
- Pour the dough into the mold and bake in a preheated oven at 180 degrees for 40 minutes
- Allow the cake to cool and serve
Notes
Use eggs at room temperature for the biscuit. And you can also add vanilla or lemon extract to the dough instead of zest.