Lime Sponge Cupcakes (Salad Oil Version)

Overview

Summer is here, the taste has become lighter, and even the food has begun to take a fresher route. The fresh green lemon is not only suitable for making iced drinks and cakes, but it also tastes good. This lime sponge cupcake comes from Teacher Yuanzhuzhu’s orange sponge cake, a salad oil version, which tastes more suitable for summer. The method of cooking is to separate the eggs and beat them, which is more stable.

Tags

• baking
• cake body
• cookie sticks
• decoration
• egg
• green lemon
• low gluten flour
• salad oil
• whipping cream
• lemon zest
• powdered sugar
• water

Ingredients

Steps

1. 1 Use a lemon peeler to peel half of the lemon, being careful not to cut into the white part.

   

2. 2 Squeeze out 10g of lemon juice, about half a lemon.

   

3. 3 After the egg yolks and whites are separated, add powdered sugar to the egg whites in 3 batches and beat until dry peaks form. (First, use a whisk to beat the egg whites at low speed until bubbles form, and add 1/3 of the powdered sugar. Then, continue to beat with an electric whisk at high speed until the egg whites double in volume, and then add 1/3 of the powdered sugar. Then, continue to beat with an electric whisk at medium speed until lines appear slightly, and add the remaining 1/3 of the powdered sugar. Finally, whisk at low speed until resistance is obvious, and the tip of the whisk is a short and small peak when you lift the whisk.)

   

4. 4 Add the egg yolks and beat the egg yolks and protein evenly with an electric whisk at first speed until traces can be left behind when the whisk is passed through.

   

5. 5 Sift in the low-gluten flour and mix evenly with a hand mixer.

   

6. 6 Add lemon zest and mix evenly with a hand mixer.

   

7. 7 Pour the salad oil on the surface of the batter, remember to spread some, and continue to mix evenly with a manual egg beater.

   

8. 8 Mix lemon juice and water evenly, pour into the batter, and stir quickly with a hand mixer. .The mixed batter is very delicate and smooth.

   

9. 9 Place the paper cup on the mold and put the batter into a piping bag.

   

10. 10 Pour the batter into the mold until it is about 90% full. After squeezing, gently shake the mold to release any air bubbles.

    

11. 11 Put it into the preheated oven, set the upper and lower heat to 160 degrees Celsius, middle rack, and bake for 28 minutes.

    

12. 12 After the baked cake is unmoulded, place it on a baking sheet to cool.

    

13. 13 Whip the light cream and powdered sugar until it is ready for decoration, put it into a decoration bag, squeeze out the flower shape, finally insert the biscuit sticks and sprinkle with lemon zest.