Simulation Lemon Cake

Simulation Lemon Cake

1. Prepare the required ingredients in advance

2. Pour the eggs, caster sugar and corn syrup into a water- and oil-free container

3. Whisk at high speed and beat until it is as shown in the picture. Use a toothpick to insert the egg paste, the toothpick will not fall

4. Pour the sifted low powder in twice and mix gently

5. Mix the milk and salad oil, pour into the egg batter

6. Mix gently, the mixed cake batter is smooth and delicate

7. Squeeze the cake batter into the mold

8. Preheat the oven to 175 degrees, and bake up and down for 22 minutes.

9. Lemons taken out of the oven. . . .

Tips:

1: The key to making sponge cake is to beat the eggs. It is not easy to beat whole eggs, so refrigerated eggs are not recommended. It is best to use room temperature eggs. When stirring, you can put a pot of warm water under the egg beater, warm water is more helpful It doesn't matter if you don't let it go, it just takes a little longer to pass it, but it doesn't affect the taste of the finished product. 2: You can heat the butter and milk before making the cake. When it is used, the temperature will be just right and it will not be hot. The best temperature for mixing the milk and butter is to touch it with your hands. It feels warm, I generally useless The thermometer is deliberately measured, as long as it doesn’t feel hot, the warm one will be well mixed into the cake batter 3: Since everyone uses different brands of ovens, the temperature and time given are for reference only