Lemon honey Chifeng cake

Lemon honey Chifeng cake

Introduction:

"I like the taste of lemon, fresh and natural. Lemon is an indispensable part of dessert. "

Production steps:

Step 1: cut the lemon peel into small pieces.

Step 2: separate the egg white and yolk, add honey into the yolk, and stir evenly with an egg beater.

Step 3: add vegetable oil and stir well.

Step 4: sift in half of low gluten flour, squeeze in lemon juice, add lemon powder and stir well.

Step 5: pour in 28 grams of water and mix well.

Step 6: sift in the remaining low gluten flour.

Step 7: mix the yolk paste evenly with the beater.

Step 8: add a few drops of lemon juice to the egg white, beat until the fish eye bubbles, then add sugar three times, beat until hard foaming.

Step 9: add one third of the egg white paste into the egg yolk paste, and mix evenly with a rubber scraper.

Step 10: pour the batter into the remaining egg white batter and mix well.

Step 11: pour into an eight inch hollow cake mold and smooth the surface with a scraper. Then knock the mold on the table for several times to shake out bubbles.

Step 12: preheat the oven at 165 degrees and bake the middle and lower layers for 55-60 minutes. When it comes out of the oven, it is quickly buckled on the wine bottle to dissipate heat.

Materials required:

Yolks: 5

Honey: 30g

Corn oil: 50g

Low powder: 120g

Lemon juice: 30g

Water: 28g

Protein: 6

Sugar: 50g

Note: 1. Add lemon juice according to your preference. If you have more lemon juice, reduce the amount of water. 2. The cake must be cool enough to demould, otherwise it will deform.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet