Fluffy citrus cake with thermomix

Preparation of spongy citrus cake with thermomix

1. We will start by preparing a basic meringue.
2. To do this, both the glass and the butterfly must be extremely clean and dry.
3. Add the egg whites with salt and a teaspoon of lemon juice.
4. We program 2 min, V-3’5.
5. Then, 5 min, V-3’5, and we will add 125 g of sugar little by little through the vowel.
6. When we finish all the sugar, we wait for the scheduled time to end
7. Pour into a bowl and reserve.
8. Without having to wash the glass or the butterfly, we add the yolks and the remaining sugar, 5 min, V-3″5.
9. Now we add the citrus zest and juices, 20 sec, V-3.5.
10. It’s time to add the oil, 10 sec, V-3’5.
11. We remove the butterfly and add the flour and yeast, 30 sec, V-5.
12. We pour it into a large bowl and gradually add the reserved meringue, with enveloping movements from top to bottom.
13. We line the base and sides of the mold with baking paper (mine is 22 cm in diameter)
14. We turn the dough over and lightly tap it against the table to remove any air bubbles.
15. Oven preheated to 165°, heat up and down
16. We bake for about 40/45 minutes, always after checking the toothpick, it comes out clean.
17. We turn off and remove.
18. We unmold and let it cool on a rack.
19. ONLY LEFT TO ENJOY, GOOD PROFIT