Lemon Sponge Cake
Lemon Sponge Cake. Get Inspired On Our Official Site. In a large bowl, beat eggs until fluffy and lemon coloured. Stir in lemon juice and flavoring. I made a powdered sugar icing with more lemon juice to drizzle on top. Cream butter and sugar until light and fluffy. Cook Lemon Sponge Cake using 8 ingredients and 7 steps easily.
Ingredients
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It’s 90 g of all-purpose flour
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Prepare 3 of large eggs
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It’s 1 tsp of vinegar
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Prepare 90 g of fine sugar
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You need 0.5 tsp of Salt
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Prepare 22 g of oil
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You need 25 g of fresh lemon juice
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It’s 1 tsp of lemon zest
Steps
- Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand..
- Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long.
- Adding the flour into the egg white mixture and mix with the handheld whisker.
- Add the oil and lemons juice and zest into the bowl.
- After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter.
- Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes.
- When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse.
This Lemon Sponge Cake recipe is the perfect option to add to your Mother's Day lunch menu or afternoon tea celebration of your special day. A simple yet elegant cake that is not very difficult to make but serves up to look like something very professional. It may be the perfected, no-fail, batter recipe which incorporates Greek yogurt to give your cake a sponge texture with lemon juice and. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice.
