Today's lemon cake, originally to solve a lemon in the refrigerator, the method is similar to the chiffon cake, but the taste is moister than the chiffon cake, it will not choke people when eating, I did not add milk in the recipe, because lemon juice will clump when it meets milk, so directly with lemon juice and water, the cake made is very soft, soft like a sponge, the taste is delicate and sweet, very moist, with lemon fragrance, very tasty!
by Qiu Qiu's kitchen diary
Low gluten flour 85g
2 eggs
Corn oil 25g
Cotton sugar 65g
Salt 0.5g
Lemon one
1. Weigh all ingredients and set aside
2: Scrub the lemon with salt, scrape off the lemon crust, add a little sugar and marinate for a while, then squeeze out the lemon juice for later
3: Add 20 grams of water to the water-free container, then add 20 grams of corn oil and stir well
4、 Add another 16g lemon juice (freshly squeezed lemon juice)
5: Sift through the low gluten flour
6: Stir until there are no dry powder granules, add 2 egg yolks
7, draw z word stir evenly, after stirring well found a little dry, add an egg, egg yolk separation and then batter, draw z word stir evenly
8: Add the marinated lemon crumbs
9, draw z characters stir evenly, stirred egg yolk paste is smooth and delicate, flowing
10: Add fine granulated sugar to the egg white three times to beat until dry foaming, with small upright sharp corners
11: Take 1/3 of the meringot to the egg yolk paste and mix well
12: Pour back into the remaining meringue and mix well with the same technique
13, stir evenly, the mixed batter is smooth and delicate and shiny
14, pour into a 6-inch hollow mold, shake a few times to shake out the large bubbles
15: Put into the preheated oven and bake at 150 degrees on high heat for 35 minutes
16, bake a few times to shake out the hot air upside down to cool
17. After cooling, you can release the mold
18, a fragrant lemon cake is ready, you can eat it directly, you can also squeeze on the cream to eat, personally feel that eating directly is more refreshing
19, the taste is very wet and delicate, very soft and fresh, not dry at all, very tasty
20. Finished product drawing!
1. Lemon flakes are better marinated with sugar in advance 2. This recipe is adjusted while doing, the amount of lemon juice is 16 grams, because I only squeezed out 16 grams of lemon juice for a lemon, and left a few drops to prepare for the use of the protein
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