Ingredients:
- 4 large eggs, separated
- Zest of 2 lemons
- 200g granulated sugar
- 200ml milk
- 120ml sunflower oil
- 220g all-purpose flour
- 30g cornflour
- 7g baking powder
- Pinch of salt
Instructions:
Grease a Bundt cake pan to prevent sticking.
In a large bowl, whisk together the egg yolks, lemon zest, and sugar until the mixture becomes light and creamy and double in size.
Pour in the milk and whisk well. Then, add the sunflower oil and continue whisking until well combined.
Add the all-purpose flour, cornflour, and baking powder to the bowl. Whisk thoroughly until all ingredients are well incorporated.
In a separate bowl, beat the egg whites until stiff peaks form. Add a pinch of salt a few minutes after beating.
Gently transfer the beaten egg whites to the batter using a spatula. Fold the egg whites into the batter until evenly combined.
Pour the batter into the prepared Bundt cake pan. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on it.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
Once cooled, you can invert the Bundt pan onto a serving plate to release the cake. Allow it to cool completely before slicing.
Enjoy your delicious Lemon Mouskoutchou, a delightful Algerian treat perfect with a cup of coffee or tea!
Bonne dégustation !
