Steps to Prepare Gordon Ramsay Lemon Sponge Cake

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemon sponge cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat. Cake flour is too light for this lemon cake; my cakes were squat and flimsy. All-purpose flour is great, sifted all-purpose flour is much better.

Lemon Sponge Cake is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Lemon Sponge Cake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have lemon sponge cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Sponge Cake:

1. Make ready 90 g all-purpose flour
2. Make ready 3 large eggs
3. Make ready 1 tsp vinegar
4. Make ready 90 g fine sugar
5. Get 0.5 tsp Salt
6. Prepare 22 g oil
7. Prepare 25 g fresh lemon juice
8. Get 1 tsp lemon zest

Moist & velvety lemon sponge cake served with fresh fruits is the only sponge you will love for its Easy Lemon Cake - A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake. Lemon Sponge Cake's ballet classes and trainings are noted nationally and internationally for inspiring and re-energizing dancers from beginner, intermediate to professional levels. Lemon Sponge Cake Recipe with Marzipan and White Chocolate and Mascarpone Frosting.

Steps to make Lemon Sponge Cake:

1. Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand.
2. Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long
3. Adding the flour into the egg white mixture and mix with the handheld whisker
4. Add the oil and lemons juice and zest into the bowl
5. After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter
6. Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes
7. When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse

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