柠檬蛋糕Lemon Cake

Very light【Lemon Cake】
by MaomaoMom

This Lemon cake is very light and moisture, perfect summer dessert.

 柠檬蛋糕Lemon Cake
Prepare time: 20 minutes
Cook time: 35 minutes
Level: Medium
Serves: 16 servings

Ingredients:
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.

Directions:

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.

柠檬蛋糕1 柠檬蛋糕Lemon Cake

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.

 柠檬蛋糕Lemon Cake

pf button big 柠檬蛋糕Lemon Cake

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6 Responses to 柠檬蛋糕Lemon Cake

  1. Jo says:

    毛毛妈您好!我注意到打蛋白时您没有加醋或者塔塔粉,是因为柠檬汁的功效等同于醋吗?另外打蛋白您是用kitchen aid mixer的最高速挡先打1.5分钟再打两分钟吗? 我一直掌握不好打蛋白的时间。谢谢

  2. andy says:

    请问柠檬碎在何时加入,如何放入?你在做法步骤中都没提到柠檬碎。

  3. Lee says:

    为什么我的表面出烤箱倒扣后会凹进去。是不是我出烤箱忘了震一下。

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