How To make Lemon Sponge
2 Egg, separated
1 c Sugar
1 c Milk
3 tb Flour
1 Lemon, juice of
1 Lemon, rind of
1 tb Butter, melted
pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Lemon Sponge's Videos
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
Delicious Lemon Sponge Cake - The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:29 - MAKING THE CAKE BATTER
01:48 - BAKING THE CAKE
02:06 - LEMON AND CREAM CHEESE FROSTING
02:37 - LEMON DRIZZLE
03:15 - LET’S DECORATE!
04:01 FINISHING TOUCHES
04:17 - GRAB THE RECIPE ON THESCRANLINE.COM!
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How To Make Meyer Lemon Chiffon Cake (Recipe) マイヤーレモンシフォンケーキの作り方(レシピ)
Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with sweet glaze and lightly dusted with powder sugar. It's hard to eat only 1 slice!
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Ingredients:
3 large eggs, separated
85 g (3 oz, or measure ½ cup and remove 1 Tbsp.) granulated sugar (25 g for yolks, 60 g for whites)
3 Tbsp. (40 ml) vegetable oil
2 Meyer lemons
75 g (2.6 oz., or ⅔ cup) cake flour (see Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
2 Tbsp. powder sugar for sprinkling on the cake
Meyer Lemon Icing Glaze (Optional)
60 g (½ cup) powder sugar
½ Meyer lemon (for ½ - 1 Tbsp. juice)
Equipment you will need:
17 cm (7”) chiffon cake pan (
Instructions ▶ bit.ly/MeyerLemonChiffonCake
NOTE:
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
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Lemon Sponge Cake Eggless
Eggless Lemon Sponge Cake is very soft and moist with the flavor of lemon. This is my first time baking a cake without eggs. Recently, I had a request from someone (one of the subscribers) to bake an eggless sponge cake. I thought why not giving it a try. I'm quite curious myself how a cake can be done without eggs and how it tastes like.
Why eggless? I didn't quite understand. Is it for someone who is allergic of eggs or someone who doesn't like eggs at all? Apparently, eggless baking has become a general practice among the Indians. Most pastry shops in India omit the eggs from their recipes, usually replacing them with yogurt, simply because that’s what much of the population prefers and is now accustomed to.* It's something like no eggs for the Indians and no cheese for the Chinese.
This is a very easy version of Lemon Cake which doesn’t require much effort and can be made with easily available ingredients in just 30 mins. You can try this cake even with Pressure Cooker. But in this try, I used my oven as usual which is perfectly fine.
*Source:
For full recipe, please visit
Ingredients:
For 6 inch baking pan
275g (1 1/8 cup) curd / yogurt
50g (1/2 cup) powdered sugar (for those who can take sweet, you may add another 20-30g or 1/4 cup)
2 tsp grated lemon zest
2 tbsp lemon juice
48g (3 1/2 tbsp) vegetable oil
196g (1 1/2 cup) cake flour or all-purpose flour
1 tsp baking soda
1 ¾ tsp baking powder
Powdered sugar for dusting
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SOFT LEMON CAKE RECIPE | HOW TO MAKE LEMON CAKE | MOIST LEMON POUND CAKE RECIPE
Try my version of moist and soft lemon cake recipe that is perfect for any occasions (see complete of ingredients below).
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Silicone Pastry Brush -
Lemon Cake Recipe Ingredients:
1 cup white sugar
1/2 cup softened salted butter
2 tbsp vegetable oil
2 pcs large eggs
1/2 cup milk
2 tbsp lemon juice
1 1/2 cup all purpose flour
1tsp baking powder
Glaze:
1/2 cup powdered sugar
2 tbsp milk
1/8 tsp lemon flavor
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How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache
Hi and welcome back to my kitchen. This week I am sharing my favourite zesty lemon sponge cake recipe with you. The recipe also includes a lemon drizzle / sugar syrup and lemon white chocolate ganache. This cake so delicious and perfect for summer.
I hope you love the recipe!
The ingredients you will need to make this 6 inch cake are:
13oz / 368g - Self Raising Flour
12oz/ 340g - Butter
12oz/ 340g - Caster Sugar
4 medium eggs
2 lemons – Zest and Juice
Bake on the middle shelf for 55 minutes at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). I tend to use my normal oven setting for cakes as I find if I use a fan oven it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. So if you are using a fan oven you might want to reduce the temperature and cook for a little longer.
For the lemon drizzle / sugar syrup (optional):
1.76oz / 50g – Caster Sugar
Juice of 1/2 lemon
2tbsp – Water
For the ganache:
600g – White Chocolate
200ml – Double Cream
Juice of 1/2 lemon
Zest of 1 lemon
➡️If you want to read more about these cupcakes and download the gingerbread man template just click here:
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How to cover a cake in fondant :
Chocolate Ganache Recipe:
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