Gâteau Mousseline

Name: Gâteau Mousseline (Light sponge cake)
Yield: Serves 4
Cuisine: French
Ingredients: butter and flour for the tin; 75 g/3 oz potato flour; 50 g/2 oz plain flour; 4 eggs, separated; finely grated zest of 1 orange or 1 lemon, or 25 g/1 oz ground hazelnuts; 120 g/4½ oz caster sugar

Light sponge cake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

120 g/4½ oz caster sugar
finely grated zest of 1

Europe
France
United Kingdom
Cake
Vegetarian
Mediterranean
Winter

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