Mouskoutchou (Algerian sponge cake)

Method

1. 1

   Preheat the oven to 180 °C, butter a round cake tin and dust it with a little flour, then separate the egg whites from the yolks into two clean, dry bowls.

2. 2

   Whisk the yolks with the sugar, vanilla sugar and lemon zest for about 5 minutes until pale, thick and creamy, then gradually add the oil and milk while whisking on low speed.

3. 3

   Sift the flour and baking powder over the mixture in two batches and fold in gently with a wooden spoon, lifting from bottom to top, until the flour has completely disappeared with no lumps.

4. 4

   Whisk the egg whites with the pinch of salt until stiff and white enough to stay put when the bowl is turned over, then fold into the batter in three batches with light circular movements so the foam does not collapse and the batter stays airy.

5. 5

   Pour the batter into the tin and bake for 35 to 40 minutes, until risen and golden on top and a toothpick inserted in the centre comes out dry; leave to cool before turning out and dust with icing sugar. It is the breakfast and celebration cake of Algerian homes, served with coffee or tea and used as a base for layer cakes.