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
Lemon Sponge Cake - Mary'sKitchenMtl
Here is my moist and delicious Lemon Sponge Cake recipe. I hope you make it! Enjoy!
7 eggs separated
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup sunflower oil
Zest of 1 lemon
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Procedure:
Preheat oven at 325 degrees F.
Place egg yolks and whites in two separate medium sized bowls. Set aside.
Add flour, sugar, baking powder & salt in a large bowl. Set aside.
Beat egg yolks, water, oil, lemon peel, vanilla for 5 minutes on medium speed.
Add egg mixture to flour mixture. Beat for 10 minutes on medium speed. Set aside.
Beat egg whites with clean beaters for 2 minutes on medium speed. Add cream of tartar and beat until whites form soft peaks.
Gently fold in half of the whites into the batter. Fold in the remaining half. Grease a tube pan with butter. Pour the batter into the pan and run a knife through the batter to remove large air pockets.
Bake on lowest oven rack for 50-55 minutes.
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Lemon Sponge Cake | Easy Spongy Eggless Cake In Kadhai | No Essence, Cream, Curd, Condensed Milk
Hello friends
This is super soft, spongy and delicious Lemon cake. Only one lemon changes the flavour of the cake and makes it super awesome without any essence or artificial flavour. This is very easy to make with very few things at home. Kids love it. Do try this super simple recipe and share your comments.
~Ingredients~
Weight of cake- 600g approx
Measuring cup used is of 200 ml capacity
Caketin used is of 6 diameter
Maida or All purpose flour- 1 and 1/2 cup or 225g approx
Lemon- 1 Large size
Baking powder- 1+1/4 tsp
Baking soda- 1/4 tsp
Milk- 1/2 cup+ 4 tsp approx
Powdered Sugar- 1 cup
Refined oil- 1/4 cup
Milk powder- 4 tbsp
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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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The secret to a super moist cake! School cake tutorial
WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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BEST EGGLESS LEMON SPONGE CAKE RECIPE | SOFT, NO EGG, NO BUTTER LEMON CAKE with lemon frosting
How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!
#EgglessBaking #LemonCake
You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.
INGREDIENTS-
1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk
CREAM CHEESE FROSTING-
You can buy veggie clean online-
It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean