Ingredients
7 eggs
210 g caster sugar
280 g Mulino Marello cake mix
Half a vanilla pod (seeds)
Procedure
Weigh the sugar.
Break 7 medium eggs into a bowl.
Add the sugar to the eggs and mix with a hand whisk.
Flavor with the seeds of half a vanilla pod.
Whip the mixture in the planetary mixer with the whisk attachment
until a light and frothy mixture is created.
It will be ready when it has tripled and when it "writes", i.e. when the dropped dough does not sink into the mass but actually writes on the whipped dough.
Gradually add the Mulino Marello gluten-free cake flour mixture in several stages, incorporating it with movements from bottom to top so as not to dismantle the mixture.
Butter and flour (or release spray) a mold with a diameter of 22 cm and a height of approximately 8 cm.
Pour the mixture and bake for 35/40 minutes at 180 degrees in static preheated oven mode.