Work with an electric whisk or in a stand mixer the room temperature eggs with the sugar and lemon zest for at least 10 minutes, until they become very frothy
Gradually add the well-sifted powders and incorporate them using a spatula, making movements from top to bottom, being careful not to deflate the mixture
Pour the mixture into a 17 cm springform pan, lined with parchment paper or greased and floured
Bake for about 25 minutes, in a static oven preheated to 180 degrees
Unmold as soon as it cools
Italy
| Energy (kcal) | 179.59 |
| Carbohydrates (g) | 27.15 |
| of which Sugars (g) | 13.89 |
| Fat (g) | 4.76 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 7.71 |
| Fiber (g) | 2 |
| Sale (g) | 0.08 |
