Honey Lemon Ancient Cake! !️

Cooking Instructions

1. Rub the lemon zest with salt and shave a little bit of lemon zest with a planer

   

2. Squeeze another 5 grams of lemon juice

   

3. Prepare corn oil, which is perfect for cakes

   

4. Heat the corn oil to 70-80 degrees

   

5. Pour the hot oil into the low powder

   

6. Stir to combine

   

7. Add water and lemon juice and stir

   

8. Add the lemon zest and egg yolks

   

9. Stir to combine

   

10. Beat the egg whites until the fish eyes are foamy, and add the honey at one time

    

11. Beat until wet foam

    

12. Add 1/3 of the meringue to the egg yolk paste and stir in

    

13. Pour back into the meringue again

    

14. Mix all well

    

15. The oil paper is cut open into the mold, and the 18*18*4.5 solid bottom square mold is used here, and the batter is poured in, shaking and smoothing

    

16. Place the gold plate in the lower layer of the oven, add 1cm of cold water, preheat it at 140 degrees for 10-15 minutes in advance, put the mold into a water bath, bake at 140 degrees for 65 minutes, and take it out to cool after baking

    

17. Cut into small pieces

    

18. You may smell lemon

    

19. The organization was nice

    

20. It tastes better when refrigerated