How to make
We start by separating the yolks from the whites in two different bowls, then we start with the yolks, during which time you can leave the whites in the refrigerator.
Now we add the following to the yolks: flour, corn starch, Greek yogurt and the peel of one lemon. Now we take a mixer or a metal whisk and mix until a smooth and homogeneous mixture is obtained, we leave it aside and take the whites, to them we add the granulated sugar, or you can also use powdered sugar and lemon-flavored sugar and beat until the whites become stiff.
And now we add the whites to the yolks, mixing with rotating movements so that the air can stay inside. When they are well mixed and become the same color, we take a mold or tray (about 20 cm in diameter) and cover it well with a whole piece of baking paper. It should cover the entire pan, both the bottom and the sides, because the sponge cake is baked in a water bath and it won't stick anyway, and if it's in an assembled mold, the paper will protect it if the mold allows water to go through.
Now that the mold is covered with paper, we pour the mixture inside and slightly level it, the goal of this lemon cake is to make it tasty, not beautiful. We take a pan that we can fit the mold with the cake in, and place it inside it.
We pour water on the side in the space between the two pans up to the middle and bake at 300°F (150°C) with a fan, in a preheated oven for 30 minutes, after the time is up, we put the easy cake in for another 30 minutes at 280°F (140°C) without a fan.
After the time is up, the sponge cake is ready - you can let it rest for 1-2 hours or at least 20-30 minutes and then you can eat it.
Decorate the Budget-Friendly Fat-Free Lemon Cake with powdered sugar.
Enjoy :)
Check out more easy orange cake ideas, as well as find out how to make candied lemon peels.
