Lemon sponge cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 100 grams
- salad oil 30 grams
- lemon juice 30 grams
- lemon zest one
- fine sugar 80 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Lemon sponge cake
1
One lemon washes the surface with salt and drys it. Scratch the skin with a lemon knife, cut the end. Squeeze lemonade out of reserve (one lemon can just squeeze out 30 grams of juice and if not, add some water)。
2
We'll mix salad oil and lemonade equally。
3
The sugar is added to the egg once in a while, with an egg-cutting device, and will not disappear for 10 seconds until the paste is wired。
4
Sift low-banded powder, add lemon crumbs, and roll light to dry flour。
5
The liquids in step 2 are added to the paste twice, evenly (the mixed liquids of lemon and salad oil need to be evenly mixed again before they fall into the paste)。
6
Rolling good cake。
7
Put the cake in the bag and squeeze it into the paper。
8
The oven is preheated, 180 degrees, mid-level, top-fire, about 20 minutes。