Fresh Lemon Sponge How to make cake

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  1.Weigh all ingredients and set aside

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  2. First wash the lemon with salt, scrape off the lemon zest, and add a little sugar Marinate for a while, then squeeze out the lemon juice and set aside

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  3. Water-free and oil-free container Add 20 grams of water, then 20 grams of corn oil, and stir evenly

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  4.Join again 16 grams of lemon juice (freshly squeezed lemon juice)

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  5.Sift low-gluten Flour

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  6.Mix until there are no dry powder particles and add 2 egg yolks

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  7.Mix it evenly.After mixing, I found it was a bit dry, so I added another egg and the yolk Separate and add to the batter, make a z-shape and stir evenly

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  8.Add the preserved lemon Skin crumbs

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  9. Draw a z-shape and mix evenly.The mixed egg yolk paste will be smooth and delicate.Flowing

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  10. Add fine sugar to the egg whites in three batches and beat until dry and stiff peaks form.The small sharp corners

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  11.Take 1/3 of the meringue into the egg yolk paste and stir evenly

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  12.Pour it back into the remaining meringue and stir evenly using the same technique

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  13. Stir evenly and the batter will be smooth, delicate and shiny

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  14.Pour it into a 6-inch hollow mold and shake it a few times to release big bubbles

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  15.Place in the preheated oven and bake at 150 degrees for 35 minutes



16. Bake for a few times to release the heat and invert to cool

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  17.Let cool and then remove from the mold

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  18. A fragrant lemon cake is ready.It can be eaten directly or topped with cream.Personally, I think eating it directly tastes more refreshing

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  19.The taste is very moist and delicate, very soft and fresh, not dry at all, very delicious

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  20.Finished picture!