Tortas de Alcázar, cakes from La Mancha
Tipo de receta: Dessert
Cocina: Spanish
Raciones: 16
Flat sponge cakes from La Mancha
  • 8 huevos medianos
  • 200g caster sugar
  • 200g cake flour
  • Zest from 2 lemons
  • Cinammon
  • 1 pinch salt
  • Butter for greasing the paper
  • Additional sugar from sprinkling
  1. Zest the lemons, set aside.
  2. Separate the whites from the yolks, mix the zest with the egg yolks and add a pinch of cinnamon.
  3. Whip the egg whites with the pinch of salt, and when they are very frothy, add tablespoons of sugar one by one until you get a soft meringue, it should not reach stiff peaks.
  4. Fold the egg yolks with the meringue with a few strokes of the spatula, shhhh, shhh, shhh, not difficult for the skilled readers of this blog...
  5. Then sieve the flour over the eggs and fold it too with care and affection.
  6. Transfer the dough to a pastry bag with a large tip and pipe rounds of 12cm diameter on a piece of buttered parchment paper lining a baking sheet. Sprinkle with cinnamon sugar on top if you like (1).
  7. Preheat the oven to 160º (fan) / 180º; bake the cakes at low level 10-15 minutes, until the edges are golden brown, it does not take long because they are thin and set very quickly. Transfer to a wire rack to cool.
(1) Instead of sprinkling the cakes with sugar, they can be glazed when cold with a regular glaze made with powdered sugar and water.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at