Large Eggs (60-65/each): 5
Cake Flour: 75g (2.6Oz or approximately ½ cup)
Vegetable Oil: 55ml
Lemon Juice (freshly squeezed): 15ml
Lemon Zest: From one lemon
Caster Sugar: 60g (2.1Oz)
Lemon Juice: A few drops (for whipping egg white)
Flour Foundation: Begin your cake-making by sifting 75 grams of cake flour into a mixing bowl. This ensures a lump-free and airy texture for your cake.
Oil Infusion: Heat 55ml of oil in the microwave for approximately a minute. Introduce this hot oil to the sifted flour. Blend the duo until you achieve a velvety-smooth consistency.
Yogurt & Lemon Fusion: To this mix, incorporate 120ml of yogurt. The tanginess of the yogurt complements the lemon, resulting in a balanced flavor profile. Follow it up by adding the juice of one lemon (roughly 15ml). Whisk diligently until the ingredients amalgamate and the mixture becomes luxuriously thick.
Egg Separation: In a separate, pristine bowl, segregate 5 egg whites from their yolks. Deposit the egg whites in the bowl and the yolks into your yogurt mixture. Blend the yolks well. For a burst of zesty freshness, integrate the zest from one lemon.
Oven Alert: As you blend and whisk, remember to preheat your oven to 140°C (285°F).
Meringue Magic: The egg whites now come into play. To them, add a few drops of lemon juice. Using an electric mixer on medium-high speed, beat the mixture until bubbles manifest. Incorporate the caster sugar in three portions, amplifying the mixer’s speed post each addition. Persist until you witness a soft peak texture.
Marrying Meringue with Batter: Extract a third of the meringue and blend it into the cake batter using a hand whisk. Your motion should be from bottom to top, ensuring evenness. Subsequently, pour this batter into the remaining meringue. With a gentle hand and a spatula, fold it in until the mixture stands smooth and homogenous.
Pan Preparation: Ready an 18cm x 18cm x 5cm baking pan. Line its base with parchment paper. For effortless removal post-baking, lightly oil the base and sides. Decant your batter into this prepared abode. To oust any prominent air bubbles, tap the pan gently.
Water Bath Baking: Station your pan on a baking tray. Fill the tray with hot water until it reaches a depth of 3cm. This water bath technique ensures even baking.
Baking Ritual: Insert the tray into your preheated oven. Bake at 140°C for 60 minutes. Post this duration, heighten the temperature to 160°C, and bake for another 10-15 minutes.
Cooling & Serving: Once your cake achieves a golden hue, free it from its mold and let it cool. This luscious cake pairs exceptionally well with a cup of aromatic tea.