Divide the yolks from the whites. Sift together the flour, the baking soda, the baking powder and the sugar. Make a hole in the center and pour the oil, the egg whites, the lemon juice, the lemon rind. Mix all the ingredients and mix it well, combine the egg whites previously whipped. Mix well until frothy and smooth. Pour it into a mold previously buttered, then bake for about 50 minutes at 165° C. Take out of the oven and let it cool. Cut the cake and fill it with a layer of pistachio cream and the other with some whipped cream. Decorate it with blackberries and red currants.
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