Mouskoutchou Cake

Ingredients:

• 4 large eggs, separated
• Zest of 1 lemon
• 1 cup (200g) granulated sugar
• 1 cup (240ml) milk
• 1/2 cup (120ml) sunflower oil
• 1 3/4 cups (220g) all-purpose flour
• 1/4 cup (30g) cornflour
• 2 teaspoons baking powder
• Pinch of salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
2. Prepare the Bundt Pan:
   • Grease a Bundt cake pan to prevent sticking.
3. Whisk Egg Yolks, Lemon Zest, and Sugar:
   • In a large bowl, whisk together the egg yolks, lemon zest, and sugar until the mixture becomes light and creamy.
4. Add Milk and Sunflower Oil:
   • Pour in the milk and whisk well. Then, add the sunflower oil and continue whisking until well combined.
5. Incorporate Dry Ingredients:
   • Add the all-purpose flour, cornflour, and baking powder to the bowl. Whisk thoroughly until all ingredients are well incorporated.
6. Beat Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form. Add a pinch of salt a few minutes after beating.
7. Combine Egg Whites with Batter:
   • Gently transfer the beaten egg whites to the batter using a spatula. Fold the egg whites into the batter until evenly combined.
8. Bake:
   • 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.
9. Cool:
   • Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
10. Serve:
    • 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!