Cuckoo Hof Lemon Cake

Name: Cuckoo Hof Lemon Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 80g granulated sugar; 2 pcs egg; 40g Corn oil; 26g milk; 1 piece lemon peel; 2 tbsp Lemon juice

by Ning wheat

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cakes with amazing taste are more elastic than chiffon cakes and denser and more delicate than sponge cakes. The lemon taste is very refreshing. The method is also very simple, and one basin can be done. "

Ingredients

120g Low-gluten Flour
80g Granulated Sugar
2 pcs Egg
40g Corn Oil
26g Milk
1 piece Lemon Peel
2 tbsp Lemon Juice

Cuckoo Hof Lemon Cake

1. Wash and scrape the dander with a lemon.

2. The white and egg yolk are separated. Add sugar to the egg white three times and beat until it is dry and foamy.

3. Add the egg yolks and beat them with an electric whisk at low speed.

4. Add the oil, milk, lemon zest, and lemon juice in order.

5. Continue to beat with a whisk at low speed.

6. Sift in the low-gluten flour and mix well with a spatula.

7. Add the Cuckoo Hoff mold.

8. Preheat the oven at 180 degrees for about 28 minutes.

9. Bring out of the oven, let it cool, and release it from the mold.

Tips:
The liquid part can be completely beaten with an electric whisk. After adding the egg yolk and other ingredients, stir evenly at low speed without defoaming.
I have not reduced the amount of sugar in the formula, and I feel that the sweetness is moderate.
I used a 7-inch mold without anti-sticking treatment.