Fresh Lemon Sponge Cake

Weigh all the ingredients and set them aside.

First, rub the lemon clean with salt, scrape off the lemon zest, add a little sugar and marinate for a while, then squeeze out the lemon juice for later use.

Add 20 grams of water to a container that has no water or oil, then add 20 grams of corn oil and mix evenly.

Then add 16 grams of lemon juice (freshly squeezed lemon juice).

Sift the low-gluten flour again.

Stir in a 'Z' motion until there are no dry powder particles, then add 2 egg yolks.

Stir in a Z shape until well mixed. After stirring, I found it a bit dry, so I added an egg, separated the yolk into the batter, and stirred in a Z shape until well mixed.

Then add the marinated lemon zest.

Stir in a 'Z' shape until evenly mixed. The well-stirred egg yolk batter is smooth, fine, and fluid.

Add the granulated sugar to the egg whites in three batches and beat until stiff peaks form, with small upright tips.

Take 1/3 of the meringue and fold it into the egg yolk batter until evenly mixed.

Then fold back into the remaining meringue using the same technique until evenly mixed.

Stir until well combined; the well-stirred batter is smooth, delicate, and glossy.

Pour into a 6-inch hollow mold and shake a few times to release large air bubbles.

Place in a preheated oven and bake at 150°C with both top and bottom heat for 35 minutes.

After baking, shake a few times to release the heat, then invert to cool.

Let it cool and then unmold.

A lemon cake with a refreshing fragrance is ready. You can eat it directly, or squeeze some cream on it. Personally, I think eating it directly tastes fresher.

The texture is very moist and delicate, very soft and fresh, not dry at all, and very delicious.

Finished product picture!