Steamed lemon cake
Overview
Teacher Meng’s steamed lemon cake looks very refreshing. It has been in my mind for a long time, and finally I decided to take action during this lemon season. When I first saw the recipe, I was a little surprised. Isn’t the amount of sugar used too much? Then I thought about it, the liquid was all lemon juice, which would probably be too sour for most people, so I needed a lot of sugar to dilute the sour taste. I quickly put down any drastic measures and only slightly reduced 10 grams of sugar. To make whole egg sponge, place the pan over medium heat and steam. . . . It's not the 20-30 minutes that Teacher Meng said, but a full 45 minutes, maybe more? Fortunately, when I was about to put it out of the pot, I had an idea and inserted a bamboo skewer to test whether it was raw or cooked, so I didn't mess it up. No matter what, I took it out of the mold while it was hot and cut it before it cooled down. It has a sweet and sour taste, looks white, and feels very light. I just think of that sentence and it doesn't make me get angry. . .
Tags
Ingredients
Steps
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Ingredients: 1/2 tsp lemon zest, 22.5 ml lemon juice, 80 g caster sugar, 125 g whole eggs, 22.5 ml corn oil, 95 g low-gluten flour, 3/8 tsp baking powder
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Pour lemon zest, lemon juice and corn oil into a bowl
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Mix well and set aside
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Pour the fine sugar into the eggs
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Beat with a whisk
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The color of the egg liquid turns to milky white, and the dripping egg paste is in the shape of lines and will not disappear immediately
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Switch to slow speed and beat for 1 minute
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Mix low-gluten flour and baking powder and sift into egg batter
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Add lemon juice mixture
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Use an egg brush to pick up the bottom and mix well
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Pour into a 6-inch removable bottom round mold and let stand for about 10 minutes
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Place into a boiling steamer and steam over medium heat for 30-45 minutes
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Cook until cooked
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Demold
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Cool and then cut into pieces and serve
