Ingredients It can be made 3 days before or frozen Serves 6-8 3 large eggs, separated 1 cup (236m1) plus 1/4 tablespoons water, divided 2 teaspoons lemon zest 4 teaspoons lemon juice, from 1 lemon 1/2 cup (100 g) plus 2 tablespoons (25 g) sugar, divided 1/3 cups (56 g) potato starch AND a teaspoon of salt
Directions Place egg yolks, 1 1/2 tablespoons water, lemon zest, juice, and 1/2 sugar in a medium bowl and beat well. Add the potato starch and beat well. place the egg whites in a large mixing bowl. With an electric mixer, start beating at low speed and when foamy add the salt and mix. Increase the speed to high and beat until you have soft peaks. Turn the speed down to low and add 2 tablespoons (25 g) of sugar, a little at a time. When sugar is fully mixed, increase speed to high for 1 minute. Scoop out a third of the whites and mix with the lemon mixture. Add another third and mix more slowly than the first. Add the rest clear and mix gently. Pour batter into ungreased 7-inch (18-cm) tube pan. Use a silicone spatula to smooth the top. Cover the pan with aluminum foil. Place 1 cup of water and the steam rack in the inner pot. Create a sling out of aluminum foil (see page xi). Place the pan on the aluminum foil. Lift up the sides of the foil to place the pan on the rack. Secure the lid, making sure the steam release handle is in the sealing position. Press the pressure cook button and set the cook time to 27 minutes. When the cooking time is completed, let it sit for a few minutes to release the pressure naturally. Turn the steam release handle to the Venting position to release any remaining pressure. Carefully lift sides of foil to remove pan from pot and let cool; the cake will come off the sides of the pan while it cools down. If not, gently use your fingers to separate the cake from the sides, then transfer to a cooling rack or serving plate.
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