WHAT YOU NEED

Ingredients

Three eggs.
55 grams of low-fat flour
40 grams of fine sugar
20 grams of water
25 grams of corn oil
Lemon peel in moderation
Lemon juice in moderation

How TO MADE Lemon cake

Steps 1 to 4

1. After washing the lemon with flour, scrape the lemon peel with a scraper

2. Cut the lemon peel, add 20 grams of flour, put it in a grinding cup, and grind the lemon peel

3. The chopped lemon peel is sifted once with the flour.

4. The lemon is squeezed out and the right amount of lemon juice is mixed with water to make lemon juice.

Steps 5 to 8

5. Egg whites and egg yolks are beaten separately in two clean, waterless, oil-free bowls, and the egg yolks are added with 10 grams of sugar and beaten with a manual egg beater until the sugar dissolves.

6. Add corn oil to stir evenly, which is more concentrated

7. Add lemon water to stir evenly

8. Sieve the flour into the egg yolk.

Steps 9 to 12

9. Mix the dough until it is dry.

10. Preheat the oven, screw it to 05 cupcakes, 140 degrees, preheat the oven for about 8 minutes.

11. Add sugar three times to the egg whites until they are semi-dry.

12. Take one-third of the protein and mix it evenly with the egg yolk.

Steps 13 to 16

13. Pour the stirred cake paste back into the protein bowl and mix evenly from the bottom up.

14. Pour the mixed cake paste into a six-inch mold and blow bubbles on the table.

15. Put in a preheated oven, 140 degrees, middle layer for 60 minutes.

16. The baked cake is immediately removed, dropped a little higher from the table, and then hung upside down on a drying rack to cool.

17. After drying, take off the mold.

Handy cooking tips

　　TIPS: 1 The flour must be sifted 2 The lemon peel should not be scraped on the white part 3 The protein and egg yolk should not be stirred in a circle when stirring, it should be turned up from the bottom and cut evenly