Instructions molly cake – whipped cream sponge cake

• To prepare this Molly cake I used a 22 cm wide pan. If you intend to prepare larger cakes, you will need to increase the doses of the ingredients. Grease and lightly flour the ring of the pan. Cut out a circle of baking paper and cover the bottom.
• Firts beat the eggs with the sugar for 15 minutes until they become very light and froathy.
  
• Secondly add sifted flour and baking powder. Unite grated lemon peel and vanilla extract. Whisk everything briefly with the mixer. In the second bowl whip the cream. Finally gently incorporate it into the batter with delicate movements from bottom to top.
  
• Pour the mixture into the pan, level and beat gently on the counter to eliminate air bubbles. Bake in a preheated static oven at 160 – 170 ° C for about 50 minutes or until the toothpick inserted in the center of the cake comes out clean.
  
• Remove from the oven and let it cool down for 10 minutes. Take the cake from the pan and turn it upside down turn it upside down to lower any bump in the surface. Then let it cool down completely.