Sponge Cake To Serve With Zabaglione

Ingredients

• g potato flour (potato starch)
• g wheat flour
• g powdered sugar
• count eggs
• lemon zest

Instructions

1. Work the egg yolks with sugar for about half an hour.
2. Fold in the stiffly whipped whites, then sift and fold in the flours to keep the batter light.
3. Pour into a buttered, sugar-and-flour-dusted ring mold and bake in an oven or covered baking pot.
4. Unmold when cold, fill the center with zabaglione (No. 684) and serve at once. Serves five or six.