Ingredients
Egg - 20 Large
2. Separate eggs into egg yolk and egg whites.
Cake flour - 370 g (may need to adjust depends on the lemon juice amount)
Oil - 160g
Milk - 160g
Sugar - 240g for egg white
Sugar - 120g for egg yolk
Lemon - 2 (it creates about 2 TBSP zest and 100g juice)
* To make a 1/4 sheet 2 layer cake.
Oil - 160g
Milk - 160g
Sugar - 240g for egg white
Sugar - 120g for egg yolk
Lemon - 2 (it creates about 2 TBSP zest and 100g juice)
* To make a 1/4 sheet 2 layer cake.
Steps
[Bake the Cake]
1. Preheat oven to 340°F.2. Separate eggs into egg yolk and egg whites.
3. zest the lemons and squeeze out the lemon juice.
4. In a mixing bowl, beat egg yolk and sugar lightly; add oil, milk, lemon zest and juice; then sift in the cake flour, mix well.
5. In a clean mixing bowl, use electrical mixer to beat egg white and sugar at high speed to firm peak. Sugar for egg whites are added in 3 batches during the mixing process
6. Pour 1/3 of egg white mixture into egg yolk batter. Gently fold with a spatula to mix them well.
7. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites.
8. Pour the cake batter to 1/2 sheet cake pan, lined with parchment paper. Hold the cake pan and bang the bottom on the table a couple of times to release large air bubbles from the batter.
9. Bake in oven for about 40-50 minutes or until a chopstick can be inserted and come out clean and the top of it springs back when lightly touched.
10. Take out the cake pan, and cool off on cake rake upside down. After the cake is cooled, use knife to loose the sides, and the cake should be able to fall out easily. Slice the cake by half to get two 1/4 sheet cakes.
4. In a mixing bowl, beat egg yolk and sugar lightly; add oil, milk, lemon zest and juice; then sift in the cake flour, mix well.
5. In a clean mixing bowl, use electrical mixer to beat egg white and sugar at high speed to firm peak. Sugar for egg whites are added in 3 batches during the mixing process
6. Pour 1/3 of egg white mixture into egg yolk batter. Gently fold with a spatula to mix them well.
7. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites.
8. Pour the cake batter to 1/2 sheet cake pan, lined with parchment paper. Hold the cake pan and bang the bottom on the table a couple of times to release large air bubbles from the batter.
9. Bake in oven for about 40-50 minutes or until a chopstick can be inserted and come out clean and the top of it springs back when lightly touched.
10. Take out the cake pan, and cool off on cake rake upside down. After the cake is cooled, use knife to loose the sides, and the cake should be able to fall out easily. Slice the cake by half to get two 1/4 sheet cakes.
[Make Lemon Buttercream]
1. Make Swiss Meringue Buttercream.
2. Use a stand mixer with paddle attachment to mix Lemon Curd into the buttercream, until you are satisfied with the taste.
[Assemble]
1. Use Lemon Buttercream as filling between two cake layers, and around the cake.
2. Decorate and serve.
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