【柠檬蛋糕】
by 毛毛妈
柠檬蛋糕，夏天一款的蛋糕，非常清香湿润润美。
1：低筋面粉（cake & pastry flour）75克（1/2杯，直接从面袋里舀的，未过筛），，泡打粉（baking powder）1/3茶匙，用叉子拌匀备用；
2：特大号鸡蛋的蛋白4个，柠檬汁1茶匙，糖1/4杯（52克）；
3：特大号鸡蛋的蛋黄4个，糖2大匙（28克），玉米油2大匙（27克），柠檬汁1大匙（15克），水2.5大匙（37克）；
4：柠檬皮碎1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、打蛋白的盆一定要干净无水的盆。先将柠檬汁，柠檬皮碎准备好（图1）。一料的面粉和泡打粉拌匀。 将蛋黄及所有3料的糖，玉米油，柠檬汁，柠檬碎及水搅拌均匀（图2），最后放入1料拌匀的面粉（图3），搅拌均匀待用。
2、蛋白和1茶匙柠檬汁放厨师机盆里（图4），高速打1.5分钟，然后加入1/4杯糖再继续打2分钟至挺。
3、将先前打发的蛋白的1/3放入蛋黄糊里（图6），用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里（图7），用橡皮刀从上往下轻轻翻拌均匀，一定要翻拌均匀，这样蛋糕体才细腻。拌法参见戚风蛋糕视频。
4、将面糊倒入22×22厘米的玻璃烤盘或8-9寸烤模里（图8），将烤盘放入预热至340F/170摄氏度的烤箱内，烤35分钟左右拿出。
5、蛋糕倒放20分钟，然后翻过来冷凉20分钟。用一小薄刀，沿烤盘边轻轻将蛋糕剥离。切16等份，用橡皮刀从左右两边铲松蛋糕，放入密闭盒子里，冷透即可食用。
爱心分享：
做戚风蛋糕最关键的两步是：第一蛋白要打到挺，第二蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀，这样蛋糕体才细腻。
Great – I should definitely pronounce, impressed with your web site. I had no trouble navigating through all the tabs and related info ended up being truly simple to do to access. I recently found what I hoped for before you know it in the least. Reasonably unusual. Is likely to appreciate it for those who add forums or anything, website theme . a tones way for your customer to communicate. Excellent task..
I have been surfing online greater than 3 hours lately, but I never found any fascinating article like yours. It is pretty value enough for me. In my opinion, if all web owners and bloggers made good content as you probably did, the web will likely be a lot more helpful than ever before.
Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to find out if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.
This design is incredible! You most certainly know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Great job. I really loved what you had to say, and more than that, how you presented it. Too cool!