Ingredients
Low-gluten flour ( 85g ) | Medium size eggs (shelled) ( 2 (about 50 grams each) ) |
Salt (1/4 tsp) ( 1.25ML ) | Sugar ( 65g ) |
Vegetable oil ( 25g ) | Lemon zest ( Half span> ) |
Lemon juice ( 18g ) |
Recipe for lemon sponge cake
1.Wash out the lemon peel and set aside.
2. Then squeeze the juice from the lemon and take 18 grams for later use.
3. Mix lemon juice and vegetable oil and stir evenly to form an oil-water mixture.
4. Sift the low-gluten flour and set aside.
5.Crack the eggs in a stainless steel basin and add salt and sugar.
6. Then use a whisk to beat.
7. Continue to beat at high speed to make the eggs become more and more fluffy, thick and volume.big.
8. Beat the egg liquid until it becomes very thick.Lift the egg beater and let it drip.If the egg liquid can draw clear lines in the egg beater and last for a few seconds, it is ready.
9. Add the sifted flour to the beaten egg liquid in three times (so that each time The amount of flour added at one time is small and easy to stir evenly).
10. Stir quickly and evenly from the bottom up to form a thick batter..
11. Pour the oil-water mixture prepared in step 3 into the batter in two batches inside.
12.Use the same technique to stir evenly.
13.Finally add lemon zest.
14. Stir evenly.
15.Pour the batter into a piping bag.
16.Put four paper cups in the cake mold, cut off the head of the piping bag, and put Squeeze the batter into paper cups.
17. All four are squeezed in, eight points full.
18.Put the cake into the preheated oven, middle layer, heat up and down to 175 degrees, and bake It will take about 20 minutes until the cake is completely puffed up and golden brown on the surface.
19.After baking, remove and cool.
20.The fragrant lemon sponge cake is ready.
Tips
Defoaming is the most common problem when making sponge cakes.Defoaming will cause the mixed cake to not rise high and have a rough texture.Avoid defoaming.In addition to paying attention to the mixing technique, the whole eggs must be beaten thoroughly.Whether the egg is beaten well or not depends on whether the dripping egg liquid can be maintained for a long enough time when the egg beater is lifted.Please adjust the baking temperature and time according to the actual conditions of your oven.
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