Mozart Cake

If you use baking paper, the Mozart cake will release from the pan especially cleanly.

Even the smallest traces of yolk or fat prevent the egg whites from becoming properly stiff.

Soft butter (room temperature) whips faster and becomes airier.

Add the sugar in portions so it dissolves better and the mixture stays nice and creamy.

Only grate the lemon zest finely (without the white pith) so the batter doesn't become bitter.

Stir only until everything is just combined so the cake stays light.

Use a spatula and large folding motions so as to retain as much air as possible in the batter.

Tapping the pan lightly on the work surface a few times helps release large air bubbles.

Do the skewer test: if no batter sticks to the skewer, the Mozart cake is done.

Be sure the cake is completely cool before glazing, otherwise the glaze will melt and run off.

For a smooth glaze, thinly coat the cake with some warm glaze first and let it set briefly.