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Lemon Sponge Cake
Lemon Sponge Cake

Before you jump to Lemon Sponge Cake recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.

Enjoying healthy foods can make all the difference in the way we feel. Increasing our intake of well balanced meals while lowering the intake of unhealthy ones contributes to a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically in any case). Choosing healthier food choices can be challenging when it is snack time. Shopping for goodies can be a struggle because you have so many options. Here are a few healthy snacks which you can use when you need a fast pick me up.

Whole grain foods are an excellent choice for a fast healthy snack. A bit of whole wheat toast, as an example is a great snack in the morning. Eating on the run may be healthier with whole grain chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain options.

You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to lemon sponge cake recipe. To cook lemon sponge cake you need 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Lemon Sponge Cake:
  1. Get 90 g all-purpose flour
  2. Prepare 3 large eggs
  3. Use 1 tsp vinegar
  4. Use 90 g fine sugar
  5. You need 0.5 tsp Salt
  6. Use 22 g oil
  7. Use 25 g fresh lemon juice
  8. Prepare 1 tsp lemon zest
Instructions to make Lemon Sponge Cake:
  1. Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand.
  2. Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long
  3. Adding the flour into the egg white mixture and mix with the handheld whisker
  4. Add the oil and lemons juice and zest into the bowl
  5. After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter
  6. Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes
  7. When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse

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