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CAKE WITH EGG WHITES, AND CITRUS

Ingredients:
6 egg whites Pinch of salt

175 g.
250 g. sugar
mascarpone cheese 120 g.
butter zest of 1 lemon juice +
The zest of 1 orange juice +
210 g. flour 1 envelope yeast
royal
The tip of a teaspoon of baking icing sugar to decorate

PREPARATION
-Preheat oven to 160 º.
-Grease a 23 cm round cake pan. with butter, and sprinkle with a little flour. Book.
-Put the flour into the cup, the envelope of yeast, and baking, 20 sec., Vel. 4. Remove and set aside.
-Put the butterfly in the blades and take the cup egg whites with pinch of salt, 6 min., Vel. 3 1 / 2. Remove to a large bowl and set aside. Unwashed
-take the cup mascarpone cheese, 75 g. sugar, butter, grated orange and lemon, 30 sec., vel .. 3 1 / 2. Incorporate
-orange and lemon juice, 10 sec., Vel. 3 1 / 2.
-Add reserved flour, 10 sec., Vel. 3.
-Pour the mixture into the bowl where the egg whites and mix very carefully stirring motion so as not to fall.
-Pour mixture into pan and bake 45 to 55 mim. (Until when pierced with a needle comes out clean).
-Remove from oven and let cool in pan. Unmold and sprinkle with powdered sugar.