Very light【Lemon Cake】
This Lemon cake is very light and moisture, perfect summer dessert.
Cook time: 35 minutes
Serves: 16 servings
1: 1/2 cup cake&pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, 1 tsp freshly squeezed lemon juice, ¼ cup fine sugar (52g);
3: 4 extra large egg yolks, 2 tbsp sugar (28g), 2 tbsp corn oil (27g), 1 tbsp lemon juice (15g), 2.5 tbsp water (37g);
4: 1 tsp lemon zest.
Preheat oven at 340F.
1: Make sure the container for beating egg whites clean and dry. Prepare the lemon zest (Picture 1) and set aside. Place egg yolks and all the rest ingredients of Ingredient 3) in a bowl, whisk and mix well (Picture 2). Add flour and baking powder mixture (Picture 3), mix well.
2: Egg whites with 1 tsp lemon juice and beat with stand mixer on high speed (Picture 4) for 1.5 minutes, then add ¼ cup sugar and continue beat until stiff about 2 minutes, set aside.
3: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 6) and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 7). Gently fold with a spatula to mix very well. See my chiffon cake video on folding techniques.
4: Pour batter into a 22×22 cm Pyrex baking dish or 8-9 inch mold, smooth the top (Picture 8). Bake in the preheated oven at 340Ffor 35 minutes.
5: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.