Gâteau Mousseline

Light sponge cake

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 120 g/ oz caster sugar
  • finely grated zest of 1

Method

Beat together the sugar, zest or hazelnuts, and egg yolks until very creamy. Gradually beat in the 2 flours with a wooden spoon. Beat the egg whites until stiff and very delicately fold them in.

Butter and flour an 18 cm/7