Cooking Instructions
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Step 1
Put
Egg Whites (6)
in a mixing bowl and refrigerate. Line a 28x28x3-centimeter baking tin with baking paper.
Step 2
Put egg yolks into a big bowl with lemon zest and 60g of caster sugar. Whisk egg yolk mixture until light and fluffy then add
Sunflower Oil (1/4 cup)
, 50 ml of
Lemon Juice (2)
, and
Water (1/2 Tbsp)
, mix until smooth.
Step 3
Add
Cake Flour (3/4 cup)
, mix gently until there are no lumps, be careful not to over mix.
Step 4
Preheat the oven to 160 degrees C (325 degrees F) steam bake.
Step 5
Take egg whites out from the fridge and using a stand mixer with the whisk attachment, whisk with
Caster Sugar (1/2 cup)
until medium-soft peaks form.
Step 6
Make sure oven temperature has reached around 120 degrees C (250 degrees F), if the mixture is combined too early, air bubbles will deflate and the cake won’t be as fluffy. Put 1/3 meringue into egg yolk mixture and use a silicone spatula to fold the mixture until well combined.
Step 7
Pour mixture into remaining meringue and mix gently with a silicone spatula.
Step 8
Pour mixture into the prepared baking tin and smooth surface. Tap on table 3-4 times gently to ensure there are no large air bubbles.
Step 9
Put the baking tray on shelf 3 (middle of the oven). Bake for 25 minutes.
Step 10
After 25 minutes, turn up the oven to 180 degrees C (350 degrees F) and bake for a further 2-3 minutes or until golden.
Step 11
Remove from the oven, and transfer to a wire rack to cool.
Step 12
Cut into equal pieces and decorate with
Whipped Cream (to taste)
and cut
Fresh Strawberries (to taste)
. Serve.
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