Lemon Sponge Cake
Facebook: / belmerlion For those who likes chiffon cake and has no tube pan/angel food pan, this is might be the recipe for you. It has a soft and spongy texture like chiffon cake. Wish you success for making this cake. Lemon Sponge Cake 4 Large Egg Whites (120 grams) 1 teaspoon Vinegar 120 grams Fine Sugar 4 Large Egg Yolks (72 grams) 120 grams Plain Flour 1/2 teaspoon Salt 30 grams Oil (30 ml.) 40 grams Fresh Lemon Juice (40 ml.) 1 tablespoon Lemon Zest Pan Size: 18 cm Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes
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