Lemon Sponge Cake

Overview

How to cook Lemon Sponge Cake at home

lemon, rub the surface with salt and dry. Use a lemon knife to scrape off the skin and mince. Squeeze the lemon juice and set aside (one lemon can squeeze out just 30 grams of juice, if not, you can add some water).
Stir together the salad oil and lemon juice and set aside.
Add the sugar to the eggs all at once and beat with a whisk until the lines on the surface of the egg batter do not disappear within 10 seconds.
Sift in the cake flour, add lemon zest, and stir gently until there is no dry flour.
Add the liquid in step 2 to the batter in two batches and stir evenly (the lemon and salad oil mixture needs to be stirred again before pouring into the batter).
Fold in the mixed cake batter.
Put the cake batter into a piping bag and pipe it into the paper mold.
Preheat the oven to 180 degrees, middle layer, upper and lower heat, bake for about 20 minutes.