Liponja Maskouta (Meskouta) - Moroccan Sponge Cake/Genoise ou Chiffon Meskouta!

To achieve a "liponja" texture (spongy), light, airy and fluffy:



1-Eggs: I separated the eggs, introducing the white eggs only at the end of the preparation.

2-Flour: It is popular in Morocco to mix corn flour (also called maizena or cornstarch) with white flour, known in Morocco as "Force".  I used the ratio 2:1

3-Fat: As plain Maskouta that I posted before, this cake has no butter. I used a very light version of olive oil, don't be tempted to use the pure olive oil because it would come on too strong and dominate the taste of the cake.  You can use any type of oil you like.

4-Liquid ingredients: As usual, I used cold Moroccan tea, but you can use milk, Raib, buttermilk, yoghurt or orange juice instead.

K. El Mary, Mamatkamal















Liponja Maskouta with Strawberries (Moroccan Sponge Cake with cream and strawberries)

Maachallah jat kathami99,hummmmmm,tbarkellah 3lik khadija,bessaha o raha

 allah ibark fik Ilham

mamatkamal a écrit: allah ibark fik Ilham

merci khadija,yallah kif rja3t min 'italie,kif kan l'entrée li wlidatik allah yehfadhom

oumsara a écrit:

mamatkamal a écrit: allah ibark fik Ilham

merci khadija,yallah kif rja3t min 'italie,kif kan l'entrée li wlidatik allah yehfadhom

3la slama yallah bdaw had nhar lyouma, isawal 3lik lkhir , boussi liya tes princesses allah i7fadhom