Lemon Cake

 

Ingredient

Method

A: 125g veg oil 40g caster sugar 8B egg yolks 155g low protein flour 1 tsp baking powder 200g milk 15-20g lemon peel powder 15g lemon powder   B: 8B egg whites 70g caster sugar 1/4tsp cream of tartar  Glaze: 75g white chocolate coins 25g milk 65g sour cream 5g lemon peel powder 2g lemon powder

1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 8-9" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 60-80 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. 11. Microwave white chocolate and milk until melted, combine lemon powders until cooperated and lastly mix well with sour cream. 12. Cut off the dome of the top of the cake, then spread glaze on top and chill for 2 hours before served.