Lemon sponge cake: recipe, production details and reviews

Lemon sponge cake: recipe, production details and reviews

Do you like lemon? Is it clear to you that its smell not only helps you concentrate and not be distracted by extraneous things, but also invigorates and improves your mood. This lemon sponge cake recipe is a real gourmet find. When the smell of lemon and homemade cakes spreads throughout the house, you feel like you are in lemon heaven.

Lemon sponge cake is perfect for those who don't like sweet desserts. However, we can safely say that such a cake will satisfy the preferences of almost everyone.

"True" biscuit

Any real cook should know the traditional recipe for sponge cake with citric acid. The basic recipe makes it possible to improvise, without the help of others, to create an endless number of variations of the biscuit miracle.

The following products will be useful for you:

• wheat flour - 120 grams;
• sugar - 120 grams;
• 4 testicles;
• 1 teaspoon baking powder;
• 1 teaspoon of citric acid.

Having separated the yolks from the whites, we begin to beat them with sugar (100 g) until a fluffy foam is obtained. On average, this takes 3 minutes at the highest speed of the mixer. Beat the remaining sugar together with the egg whites and citric acid in a separate bowl. You can add a pinch of salt for taste. Please note that the speed of the mixer must increase evenly. Beat the whites until stiff. Judging by the reviews, the process can be speeded up if the whites are cooled beforehand.

Combine the whites with the yolks, stirring them gently with a spatula. Add sifted flour and baking powder to them. Add the flour into the egg mixture in small portions, evenly, until the dough is smooth.

Pour the dough into a mold that has been greased and lightly floured, spreading it sparingly over the entire surface of the mold.

Bake in a previously preheated oven at 180 degrees for no more than 40 minutes.

Tip: do not remove the biscuit immediately after the timer beeps: let it cool in the oven. Due to temperature differences, it may “fall off”.

It’s even better to bake it a day in advance – it needs to “ripen”.

Now you can divide it into 2 - 3 cakes, grease them with your favorite cream, jam or syrup. Decorate the top with sweet powder.

Strategy

Almost all of us have had disasters in the kitchen. This often happens because we do not follow the main advice in recipes: if the eggs should be at room temperature and beaten until thick, and the flour should be sifted, then this is how it should be done. These rules are very important even for the most common recipes. Without observing the requirements, proportions and sequence of actions, even scrambled eggs can turn out tasteless. The law of a savory dish is a strategy of complete obedience to the recipe. This also applies to sponge cake with lemon zest.

Cooking correctly

We offer a traditional recipe for lemon sponge cake (step by step). Judging by the reviews, it is easy to prepare. The main thing is to follow the instructions correctly. It is better to use a higher form (preferably with a removable bottom). In this case, the finished biscuit is easier to remove from it. As a result, it comes out moist, tender and unusually fragrant. Lemon cream or syrup or jam is used as a cream. A sprinkle of sweet powder is often used on top. Alternatively, chopped chocolate with cinnamon.

The following ingredients will be useful:

• 5 yolks at room temperature;
• 80 ml vegetable oil;
• juice and zest of 1 medium lemon;
• 150 g wheat flour;
• 1 and 1/3 teaspoons baking powder.

To make meringue:

• 5 egg whites (chill ahead of time);
• 150 g sugar.

The step-by-step recipe for lemon sponge cake, judging by user reviews, is not difficult; the cake is prepared quickly. The main thing is to do everything according to the instructions.

1. In a medium bowl, combine the egg yolks with the butter, zest and lemon juice and mix well.
2. Sift the flour through a sieve and mix with baking powder using a wooden spoon.
3. Combine the dry ingredients with the yolks and beat them until smooth, so that there are no lumps.
4. To create the meringue, pour the egg whites into a bowl and whisk. First, use a whisk. Then add sugar and start beating with a mixer at high speed for 5 minutes until the mixture becomes thick.
5. Now you should carefully mix the whites with the dough. It is comfortable to use a silicone spatula.
6. Pour the mixture into a baking dish. Don't forget to grease the bottom of the pan with butter.
7. Bake in the oven at 175 degrees for 35 - 45 minutes.
8. During production, you must not open the oven, otherwise the biscuit will “settle.”
9. Check readiness with a toothpick (pierce the pie in several places; it should simply come out and be dry).
10. Remove the cake pan from the oven and let it cool before removing the cake.
11. As a rule, it is better to collect it the next day. The biscuit is cut into 2 cakes (use a knife with a long blade or a strong thread). Then they are smeared with cream or syrup and decorated with sweet powder and a sprig of mint on top.

This pie is one of the best for tea drinking. He has many fans. Judging by the reviews, it comes out unusually tender and simply melts in your mouth. It is not very sweet, with a slight sourness.

This lemon sponge cake recipe calls for a special tasting light cream. They grease the finished shortcakes with it and send the dessert to the refrigerator so that it is perfectly soaked.

Lemon cream

To give the finished biscuit the most pronounced citrus taste, prepare the following:

Mix 2 eggs, juice of 1 lemon, 50 grams of butter and 30 grams of sugar in a saucepan and place it on low heat. Heat, stirring continuously, until the mixture becomes thick. Remove from heat and let cool.

Lemon sponge cake: the usual step-by-step recipe

First you need to prepare the following products:

• orange - 1 pc.;
• lemon - 1 pc.;
• 30 g butter;
• 60 g potato flour;
• 190 g sugar;
• 190 g wheat flour;
• eggs - 5 pcs.

Biscuit dough

1. Separate the whites from the yolks.
2. Beat the yolks with sugar until fluffy foam.
3. In a separate bowl, beat the whites to stiff peaks.
4. Combine the whites with the yolks.
5. Add the previously sifted potato and wheat flour to the egg mixture and mix gently with a whisk. Add sugar.
6. Since this is a recipe for sponge cake with lemon zest, you need to add a little golden skin at the end for flavor. Grate it carefully, take very little and only the yellowish zest (the snow-white layer underneath will give an unpleasant bitterness).
7. Before pouring the dough into the mold, line the bottom with baking paper. It is not recommended to grease the mold with oil. Distribute the dough sparingly over the entire surface of the mold and place in the oven.
8. Bake the pie for half an hour at 175 degrees.
9. After the finished biscuit has cooled, divide it into 3 cakes.
10. Soak any of them with freshly squeezed orange and lemon juice, then grease with lemon cream.
11. Place in the refrigerator for a couple of hours to soak.

Decorating the biscuit

This is a fairly basic lemon sponge cake recipe. Before serving, you can decorate it with sweet powder on top or use another method.

• 1 teaspoon of sweet powder;
• 2 gelatin sheets;
• 200 ml medium fat cream.

Pour the cream into a container and add 1 teaspoon of sweet powder. Beat with a mixer at highest speed.

Dissolve gelatin in cool water, add 1 tablespoon of whipped cream. Mix everything carefully, heat a little over low heat. Stir continuously so that there are no lumps. Remove from heat and let cool.

Then mix the gelatin mass with the whipped cream and whisk thoroughly with a whisk.

Place the whipped cream in the refrigerator for about 10 minutes until the frosting thickens slightly. Then cover the top of the lemon cake with it. If desired, you can place orange slices on top.

Cooking - a flight of fancy

Don't be afraid of kitchen tests. For example, a multicooker has become a popular gadget for almost everyone. It’s mind-blowing, but you can cook whatever your heart desires in it. This same biscuit, for example.

The recipe for lemon sponge cake in a slow cooker is not very different from the traditional one prepared in the oven.

1. Prepare the dough as directed in one of the recipes.
2. Pour into the multicooker bowl and close the lid.
3. Select the “Baking” mode.
4. Set the timer for 60 minutes.
5. Soon you can enjoy an indescribably delicious and fragrant lemon sponge cake.

Lemon chiffon sponge cake

Lemon chiffon sponge cake with cheese cream and figs. You can create beauty at home with your own hands. Refined, tasty and affordable!

Ingredients for Lemon Chiffon Cake:

Biscuit

• Chicken egg - 4 pcs
• Egg white – 2 pcs.
• Wheat flour / Flour (extra) - 180 g
• Sugar - 180 g
• Water – 100 ml
• Vegetable oil – 90 ml
• Lemon - 1 pc.
• Vanilla sugar - 10 g
• Baking powder - 2 tsp.

Cream

• Soft cheese (Buko, Kaymak, Philadelphia) - 500 g
• Sour cream (20%) – 200 g
• Sweet powder - 100 g

Decor

• Figs – 4 pcs.
• Berry (raspberry, blueberry, blackberry)
• Rosemary

Nutritional and energy value:

Recipe for Lemon Chiffon Sponge Cake:

Sift the flour through a sieve, add baking powder to it. Separate the yolks from the whites. Remove the zest from the lemon. Combine the yolks in a bowl with vegetable oil. Then add water and stir again until smooth. Add lemon zest.

Preheat the oven to 180°C, line the pan with parchment paper.

Beat the egg whites with a mixer for 5 minutes until soft peaks form, then add sugar little by little and continue beating for a couple more minutes until stiff peaks form.

Carefully combine the protein and yolk-butter mixture, add flour in small portions, carefully combining with a spatula using the folding method - from bottom to top, so as not to break the protein mass.

Place everything in a lined pan and level the surface.
Place the dough in the preheated oven for approximately 30-40 minutes. After the designated time, remove the chiffon cake from the oven and cover with a light towel or napkin. If you use a sponge cake to make a cake, it must be cooled one hundred percent (at least an hour). Beat cream cheese with sour cream, add sweet powder, beat.

Cut the finished biscuit into shortcakes.

Assemble the shortcakes in the mold, coating with cream.
Cover the top with a thin layer of cream, garnish with figs and berries. Our masterpiece is ready! Bon appetite!

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Comments and reviews

• All
• Prescription questions
• Reviews

December 22, 2015 sveta yps #

60 months ago Zlatovika #

September 19, 2015 ria19 #

September 18, 2015 Julia1Pff #

September 24, 2015 St Niva KHPS #

September 18, 2015 Yalina #

October 3, 2015 Yalina #

wonderful cake, lush, delicious

September 17, 2015 gourmet1410 #

September 15, 2015 Aigul4ik #

September 15, 2015 chychyndra #

September 15, 2015 biekcia #

September 24, 2015 St Niva KHPS #

September 14, 2015 Tamara Shepeleva #

September 14, 2015 Silvina #

September 24, 2015 St Niva KHPS #

September 14, 2015 topiary #

September 14, 2015 leenadrabinko #

September 24, 2015 St Niva KHPS #

September 14, 2015 veronika1910 #

September 14, 2015 naftysia #

September 14, 2015 Alena Mila #

September 14, 2015 Allochka-uralochka #

September 14, 2015 EvilCat #

September 14, 2015 Anetka M #

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Lemon sponge cake with olive oil

Ingredients

Wheat flour – 200 g

Sweet powder – 200 g

Olive oil – 90 ml

Lemon juice – 120 ml

Chicken egg – 4 pcs.

Baking powder – 1 tsp.

Salt – 1 pinch

Lemon zest – 1 tbsp.

Additionally:

Olive oil – 1 tsp.

• 300 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

There are a huge number of recipes for making sponge cake. The traditional sponge cake is made from flour, sugar and eggs. Butter biscuit is made from flour, eggs, butter or vegetable oil. I suggest preparing a fragrant and fluffy lemon sponge cake with olive oil. This biscuit can be served as an independent dish, or you can make a cake or pastries from it.

I prepare the products according to the list.

I sift the flour with baking powder and sweet powder and mix.

I separate the whites from the yolks. I add yolks to the flour consistency.

Then I add olive oil, lemon zest and juice to the bowl.

I carefully knead the dough with a spatula.

Beat the whites with a pinch of salt into a stable foam.

I add the whipped whites to the dough a few spoons at a time, stirring gently with a spatula from top to bottom.

The dough comes out fluffy.

Grease a round springform pan with a diameter of 20 cm with olive oil. Carefully pour the dough into the mold.

I bake the biscuit in an oven preheated to 150 degrees for an hour. I check the readiness of the biscuit with a toothpick.

After baking, I immediately turn the pan with the sponge cake into 3 cups. I let the biscuit cool one hundred percent.

Lemon sponge cake

• 100

Recipe for making lemon sponge cake in the oven. The biscuit contains crushed lemon, eggs and a little flour. The lemon sponge cake comes out airy, fluffy, stable and does not lose its shape when cooling. The rich taste and smell of lemon is pleasantly refreshing and gives a good charge of vivacity and positivity. And if you divide the sponge cake into short layers and coat it with cream, you will get a light cake.

Required ingredients:

– 1 lemon (about 110 g);

– 3 – 4 tbsp. spoons of vegetable oil.

How to cook:

Wash the lemon and dry with a towel. Cut the lemon into small pieces and remove all the seeds. Now the lemon needs to be crushed, preferably to a pulp. You can mince the lemon or grind it in a mixer.

Separate the eggs into whites and yolks.

Place the whites in the refrigerator. Mix the yolks with 100 g of sugar and beat with a mixer into a homogeneous mass. Continue whisking until the sugar is one hundred percent dissolved and the mixture turns snow-white.

Add lemon pulp, vegetable oil, a pinch of salt and soda to the yolks.

Because our dough contains lemon, there is no need to extinguish the soda. Stir the mixture with a spoon, at this point the reaction between baking soda and citric acid should take place and the dough will begin to bubble intensely.

Start adding sifted flour in small portions to this airy dough. The dough has noticeably decreased in volume and become more dense.

Beat the chilled egg whites with the remaining sugar until stiff peaks form. The sugar must certainly dissolve one hundred percent, and the mass must become very dense.

Fold the whipped whites into the dough in small portions.

Mix the dough carefully with a spatula until the mixture is homogeneous.

Preheat the oven to 180 degrees.

Cut a circle of parchment paper to the size of your pan and place it in the bottom. If you have parchment of good quality, you don’t need to grease it with oil. Wrap the outside of the mold one hundred percent with foil. Place the dough into the mold.

Cover the top tightly with foil and place in the preheated oven for 35 minutes. Then, without opening the door, reduce the heat to 150 degrees and bake the biscuit for another 10 minutes.

When the time is up, open the door and leave the biscuit to cool for a few minutes.

Uncover the finished biscuit, remove from the pan and remove the parchment.

As you can see, the lemon sponge cake has risen perfectly and holds its shape firmly. Before cutting, the biscuit must be kept at room temperature for at least 4 hours. The moisture should be distributed moderately, and the baked goods should become denser.

Decorate the lemon sponge cake with sweet powder and serve with milk or hot tea.

Also check out the recipe for making pumpkin sponge cake.