Lemon sponge cake - video recipe !
A moist and fluffy sponge cake with a lemon taste, what else ?
Ingredients
Preparation
Divide the egg yolks from the whites. Whisk the whites until it forms peaks.
Take the zest and the juice from the lemon.
Whisk the yolks with the sugar until it gets creamy. Add the lemon juice and zest, then the flour and the baking powder, and finally the melted butter.
Add the egg whites, taking care to incorporate them gently, without crushing them.
Bake 20 minutes at 360°F (180°C)
There you are !
Observations
What makes a lemon sponge cake different from other sponge cakes?
The lemon sponge cake is distinguished by its refreshing citrus flavor, which adds a unique zest compared to traditional sponge cakes that may be more neutral in taste.
How can I ensure my lemon sponge cake is fluffy?
To achieve a fluffy texture, it's crucial to whisk the egg whites until they form stiff peaks and gently fold them into the batter to maintain airiness.
Can I substitute ingredients in the lemon sponge cake recipe?
Yes, you can substitute the organic lemon with other citrus fruits like lime or orange, and you can use alternative flours for a gluten-free version, but it may alter the flavor and texture.
What is the best way to store leftover lemon sponge cake?
Store leftover lemon sponge cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week to maintain its moisture and flavor.
How can I enhance the flavor of my lemon sponge cake?
You can enhance the flavor by adding a pinch of salt, using fresh lemon zest, or incorporating a lemon glaze on top after baking for an extra burst of citrusy goodness.
Nutrition
- Carbo: 44.1g
- Total fat: 10.1g
- Saturated fat: 5.5g
- Proteins: 7.4g
- Fibers: 1.6g
- Sugar: 23.5g
- ProPoints: 8
- SmartPoints: 13
PetitChef_Official Questions
Para su mejor conservación es mejor conservarlo en la nevera?
You can keep it in a closet, covered with a cloth, there won't be any need to refrigerate this cake.
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