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Print Recipe
Sponge Lemongrass Recipe
Quick and easy lemon sponge cake recipe. Even novice cooks can do it. In addition, it is a low-calorie dessert, only 70 grams of flour for the whole cake.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Add flour and baking powder to the vegetable oil, mix with a whisk. Divide 3 eggs into yolks and whites. Grate the yellow lemon zest on a fine grater, squeeze the juice from the lemon.
    Add flour and baking powder to the vegetable oil, mix with a whisk.
Divide 3 eggs into yolks and whites. Grate the yellow lemon zest on a fine grater, squeeze the juice from the lemon.
  2. Add 1 whole egg and 3 egg yolks to the flour and mix. Then pour in the milk and mix again. Pour in 15 grams of lemon juice, add the zest. And mix again.
    Add 1 whole egg and 3 egg yolks to the flour and mix. Then pour in the milk and mix again. Pour in 15 grams of lemon juice, add the zest. And mix again.
  3. Beat the whites with sugar until strong "peaks".
    Beat the whites with sugar until strong "peaks".
  4. Add the dough to the whites, stirring gently. (It is the DOUGH in the whites).
    Add the dough to the whites, stirring gently. (It is the DOUGH in the whites).
  5. The split form is lined with baking paper. Pour out the dough, spreading it evenly over the form.
    The split form is lined with baking paper. Pour out the dough, spreading it evenly over the form.
  6. Bake for 40 minutes at 160°C.
    Bake for 40 minutes at 160°C.
  7. The finished sponge cake is cooled, carefully removed and covered with icing. To imitate the mimosa, I used a crumb of candied pomelo, slicing it into thin strips and a yellow pastry sprinkle.
    The finished sponge cake is cooled, carefully removed and covered with icing. To imitate the mimosa, I used a crumb of candied pomelo, slicing it into thin strips and a yellow pastry sprinkle.

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