Airy cake with cognac
Description
Delicious baked treat for the whole family. The combination of cognac and tangy lemon zest in this cake is simply delightful. Separately beaten egg whites give the pastry an incredibly tender, melt-in-your-mouth texture. Instead of cognac, you can use rum or brandy. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease and flour a loaf pan. Sift the flour onto parchment paper, then add baking powder and a pinch of salt. Sift the mixture two more times. Transfer it to a bowl.
- 2
Step 2
2. Separate the eggs into whites and yolks. Using an electric mixer, beat the egg whites in a bowl into a thick foam, then gradually add 1/2 cup (100 g) of sugar, about two tablespoons at a time. In a separate bowl, beat the butter with a mixer until creamy. Add the remaining 6 tablespoons of sugar and beat again. In another bowl, beat the yolks until they turn lemon-colored, then add the brandy and lemon zest, along with the beaten butter. Gradually add the sifted flour to the yolk mixture. Gradually add the beaten egg whites and gently mix until the batter becomes uniform.
- 3
Step 3
3. Pour the batter into the prepared pan and bake in the oven for 35 to 45 minutes.
- 4
Step 4
4. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely.