Health benefits
Lemon: Produce fluid and quench thirst
Egg: Protect eyes and improve eyesight
Ingredients
Flour ( 300 grams ) | Baking powder ( 12g ) |
Corn oil ( 135g ) | Lemon ( 1 piece ) |
Eggs ( 12 pieces ) | Water ( 240 ) |
| Fine sugar ( 260 ) |
Recipe of Lemon Jifeng Cake
1.Take a lemon, a knife, and scrape the lemon peel
2.Shave and squeeze the lemon Juice
3.Set aside for later use.
4.300 grams of flour and 12.grams of baking powder.
5. Sieve and set aside.
6.Separate eggs
7.Separate egg yolk and egg white
8.Mix the egg yolks evenly.Look at the picture
9.Pour in 135 grams of corn oil
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11.Pour in the reserved lemon peel and 240 grams of water
12.Stir well and pour in the sifted flour
13.Picture below p>
14. Stir well and set aside.You can preheat the oven at this time.
15.? Beat the egg whites with caster sugar.
16.The picture below.Pick up a hook shape
17.The picture below
18. Pour in the egg whites in two batches and mix well.
19. Stir well and see the picture below.
20.Prepare the bottom mold
21.Pour in.
22.Bake at 180 degrees for 40 minutes
23.Put it in the oven.
24. Almost baked.
25. Take it out when the time is up.Let cool
26.Put it upside down.And turn on the fan to cool down.
27. Once cool, put it in the refrigerator for two hours and then you can unmold it.
28. When two hours are up, take out the lemon Jifeng cake.A small knife.
29. Scrape along the sides.
30. That’s it.
10.Stir well, as shown below
Tips
This is for 3 servings.If you make one, just use a 3:1 ratio.
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