-柠檬戚风蛋糕
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
-Place egg whites in a large bowl; let stand at room temperature 30 minutes.
-Place oven rack in the lowest position. Preheat oven to 325°.
- In a large bowl, combine flour, sugar, baking powder and salt.
-In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended.
-Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form.
-Fold a fourth of the whites into batter, then fold in remaining whites.
-Gently spoon into an ungreased 10-in. tube pan.
-Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched.
-Immediately invert pan; cool completely, about 1 hour.
-Run a knife around side and center tube of pan. Remove cake to a serving plate.
采至 Tasteofhome