light Lemon cake

Ingredients:

• 2 Organic lemons
• 0.03963 gallon - 15 cl of Semi-skimmed milk
• 3.5274 ounce - 100 g of Flour
• 2 Eggs
• 1.7637 ounce - 50 g of Fructose powder
• 1.41096 ounce - 40 g cornflour
• 1 tablespoon of Sunflower oil
• 1 tablespoon
• 1 bag of Chemical yeast

Instructions:

• Preheat oven to 160 ° C.
• Wash and zest lemons, then squeeze them to get the juice.
• In a salad bowl, mix the flour with corn flour and baking powder.
• Break the eggs to separate the whites from the yolks.
• Beat the egg yolks with the fructose, then stir in the oil and milk, mix well.
• Pour this mixture into the bowl and mix.
• Beat the egg whites with electric mixer, add the zest of the lemons.
• Add this mixture to the mixture in the salad bowl, then add the lemon juice, and mix again to obtain a smooth and homogeneous paste.
• Pour the dough into a buttered cake tin and bake the light lemon cake for about 30 minutes.
• Check the cooking with the tip of a knife and allow to cool before unmolding and serving.