This soft and fluffy Lemon Sponge Cake has a nice lemony fragrance, it is even great when served with Cream Cheese Cream Topping (better known as “奶盖”, which means “milk cap”) .
Check out other popular sponge cake recipes from us: Pandan Sponge Cake, Vanilla Sponge Cake, Chocolate Sponge Cake, Orange Sponge Cake, and our delectable carrot cake recipe.
CHINESE VERSION: 芝士奶盖柠檬海绵蛋糕
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Mini Lemon Sponge Cake | MyKitchen101en
Yields: 5
Ingredients for Lemon Sponge Cake:
Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temp.)
- ¼ tsp cream of tartar
- 60 g fine sugar
Ingredients for batter:
- 4 egg yolks (grade A/size: L, room temp.)
- 50 g fine sugar
- ⅛ tsp fine salt
- 50 g corn oil (or other vegetable oil)
- grated lemon zest (of 3 lemons, yellow part only)
- 75 g milk
- 120 g cake flour
- 1 tsp baking powder
Directions:
1 Grease and line 5 small round baking pans (diameter= 4-inch/10-cm) with parchment paper.
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2 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
3 Add in a tray of water (about 2 cups/500 ml) in the oven, preheat oven to 160°C/320°F.
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4 Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated lemon zest and milk, mix until well blended.
5 Sift together cake flour and baking powder, sift again into egg yolk mixture, mix until combined.
6 Add meringue to batter in 3 batches, mix gently using a balloon whisk.
7 Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
8 Pour batter into 5 mini baking pans equally, tap baking pans again for a few times.
9 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
10 Once remove from oven, drop baking pans onto countertop to minimise shrinkage. Unmould the cakes and set aside to cool completely on wire rack.
11 Make a hole in the center of the cake.
12 Pour Cream Cheese Cream Topping over the Mini Lemon Sponge Cake to fill the hole and cover the top of the cake.
Mini Lemon Sponge Cake
This soft and fluffy Lemon Sponge Cake has a nice lemony fragrance, it is even great when served with Cream Cheese Cream Topping (better known as “奶盖”, which means “milk cap”) .
- small round baking pans
Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temp.)
- ¼ tsp cream of tartar
- 60 g fine sugar
Ingredients for batter:
- 4 egg yolks (grade A/size: L, room temp.)
- 50 g fine sugar
- ⅛ tsp fine salt
- 50 g corn oil (or other vegetable oil)
- grated lemon zest (of 3 lemons, yellow part only)
- 75 g milk
- 120 g cake flour
- 1 tsp baking powder
Grease and line 5 small round baking pans (diameter= 4-inch/10-cm) with parchment paper.
Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold).
Add in a tray of water (about 2 cups/500 ml) in the oven, preheat oven to 160°C/320°F.
Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated lemon zest and milk, mix until well blended. Sift together cake flour and baking powder, sift again into egg yolk mixture, mix until combined.
Add meringue to batter in 3 batches, mix gently using a balloon whisk.
Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
Pour batter into 5 mini baking pans equally, tap baking pans again for a few times.
Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, until the top is golden brown.
Once remove from oven, drop baking pans onto countertop to minimise shrinkage. Unmould the cakes and set aside to cool completely on wire rack.
The nutritional value is for 1 piece sponge cake (4-inch) without cream cheese cream topping.
Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.
The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.
Cream Cheese Cream Topping | MyKitchen101en
Yields: about 520 g
Ingredients for Cream Cheese Cream Topping:
- 200 g dairy whipping cream
- 60 g cream cheese
- 140 g evaporated milk
- 4 g rock salt or sea salt (only 3 g if using normal fine salt)
- 60 g icing sugar
- 3-4 tbsps (if needed) full cream milk
Directions:
1 Whip dairy whipping cream until soft peak. (Reminder: Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
2 Combine cream cheese, evaporated milk, salt and icing sugar, blend until smooth. Add cream cheese mixture to whipped cream, fold until well mixed. If the Cream Cheese Cream Topping is slightly thick, add in some milk (about 3-4 tbsps) to dilute it slightly. (Reminder: Keep the Cream Cheese Cream Topping refrigerated and finish within 3 days.)
Cream Cheese Cream Topping
Besides making Cheese Tea, Cream Cheese Cream Topping (better known as “奶盖”, which means “milk cap”) is also great to serve with soft fluffy Lemon Sponge Cake.
- electric hand whisk
- 200 g dairy whipping cream
- 60 g cream cheese
- 140 g evaporated milk
- 4 g rock salt or sea salt (only 3 g if using normal fine salt)
- 60 g icing sugar
- 3-4 tbsps if needed full cream milk
Whip dairy whipping cream until soft peak.
Combine cream cheese, evaporated milk, salt and icing sugar, blend until smooth. Add cream cheese mixture to whipped cream, fold until well mixed. If the Cream Cheese Cream Topping is slightly thick, add in some milk (about 3-4 tbsps) to dilute it slightly. (Reminder: Keep the Cream Cheese Cream Topping refrigerated and finish within 3 days.)
Each serving is about 20 g. This recipe yields about 26 servings.
Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.
