Melt in your mouth gluten free cake

Instructions: Melt in your mouth gluten free cake

• For this recipe I used silicone mould Gemma made by Silikomart.
  
• For this cake you need a pan with a capacity of about 2 liters. This cake grows a lot while baking. If you use a non silicone pan, you need to grease it slightly and dust it with some flour. If you follow a gluten-free diet, sprinkle the mold with gluten free breadcrumbs or almond meal.
• Beat whole eggs at room temperature for about 5 minutes using an electric mixer. They should triple their volume so that the cake does not collapse during baking and has no uncooked parts in the middle. Once the eggs are light and frothy gradually add sugar one tablespoon at a time. The mixture should become fluffy and shiny.
  
• As you begin to incorporate the rest of the ingredients, place butter in a saucepan and melt it without burning it.
• Add sifted starch and baking powder into the egg mixture and incorporate them using the mixer turned on a low speed.
  
• Add lemon zest and vanilla extract and mix again.
• At this point add very hot melted butter and mix to incorporate.
• Pour the batter into the mould. Bake in a preheated static oven at 165 °C for 1 hour and 10 minutes. Check if the cake is ready with a toothpick inserted in the center of the cake. Remove from the oven and let it cool down.
  
• If you use the pan I used, you need to cut out the base of the dome then turn the pan and gently remove the cake from the mould.
  
• Allow to cool down completely then serve.