A delicate chicken cake, with a special flavor of lemon peel, a bite down, and a mouthful of light lemon scent.After cutting, the lemon peel is clearly visible, eaten in the mouth, the fragrance is clear, the taste is endless.When you have breakfast in the morning, or afternoon tea, lemon juice cake is a good choice.

WHAT YOU NEED

Ingredients

Three eggs.
80 grams of low-fat flour
10 grams of lemon peel
One lemon juice
50 grams of fine sugar
50 grams of milk
35 grams of sesame oil

How TO MADE Cake with lemon

Steps 1 to 4

1. Take 10 grams of fresh lemon peel.

2. Separate the egg yolk protein, add 10 grams of white sugar to the egg yolk and mix evenly, then squeeze into 1 lemon juice, 35 grams of olive oil and 50 grams of milk and mix evenly.

3. Add lemon peel and stir evenly.

4. Sifted low-fat flour.

Steps 5 to 8

5. Rapidly and evenly stirred.

6. Add a few drops of lemon juice to the protein, beat it with an egg beater until it looks like a fish eye bubble, add the white sugar twice, and spread it until it raises a hard, pointed horn.

7. Add 1/3 of the protein to the egg yolk paste and cut evenly with a scraper.

8. The whole is poured into the protein paste and quickly sliced evenly into a cake paste.

9. It is poured into a Savarin mold and shaken a few times to remove the bubbles.

10. Put it in a preheated oven.

11. 150 degrees, about 30 minutes.

12. When it's done, turn it upside down and dry it all off.

13. The cut is edible.

14.

Handy cooking tips

　　"This recipe is suitable for two 4-inch Savarin molds, or one 6-inch round-bottom mold."