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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
Video Rating: / 5

FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/mascarpone-cake/
Pre-order my cookbook here: https://tatyanaseverydayfood.com/shop/
This light and delicate mascarpone cake is what you need to make for your next special occasion! It’s elegant and simple, yet full of incredible flavors! The mascarpone cake layers are made with lemon zest, berries and mascarpone; then the cake is frosted with a fluffy, lemony mascarpone cream frosting and garnished with more berries.

Music Courtesy:
Track: Wings
Artist: Nicolai Heidlas

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