Bizcochuelo (Sponge Cake)
Preparation time
30 minutes
Number of servings
8
Difficulty
Easy
Ingredients
15
piece(s) eggs
375
gr achira starch, sifted
1
piece(s) box of cornstarch
500
gr sugar
1
tbsp lemon zest, grated
1
tsp baking powder
1
tbsp vanilla essence
1
piece(s) glass of aguardiente
Directions
- Separate whites from yolks, beat to stiff peaks and add yolks, one by one, while continuing to beat; likewise incorporate the sugar.
- Add the starch, cornstarch and baking powder (all at once) and beat slowly; let rest.
- Pour into a greased and floured mold and bring to preheated oven at 300°, for 15 minutes or until it rises and browns.
- It is traditional to eat it for San Juan, accompanied with mistelas.
- Pan de esponja huila