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YIELD 6-8 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 1 HOUR, 40 MINUTES
INGREDIENTS
Cake Maker Pro 5
Copyright © 2016 Gourmia. All Rights Reserved.
Separate the yolks from the eggs, placing the yolks in the cake pan
and the whites in a clean bowl. Add the lemon juice, oil, zest,
sugar, cake flour, baking powder and salt to the cake pan. Using a
wire whisk or your stand mixer fitted with the whip attachment,
whisk all 7 egg whites until they reach soft peaks. Lower the lid
and turn the dial to the chion cake setting, press dark color and
then start.
After about 5-10 minutes, check on the wet/dry ingredients. Once
they are mostly incorporated add in the egg whites. After 20-30
minutes, the mixing should be finished, give a quick check to make
sure all the ingredients are incorporated and place the cake pan
cover on top. Continue baking for the remaining time on the
machine. Once the machine has finished baking, very carefully
remove the cake pan cover and insert a thin skewer or cake test to
see if the cake has finished baking through. If it is still
raw in the center, replace the cover, turn the dial to Bake to add
more bake time as needed. Press start to finish baking.
When the time has finished. Carefully remove the cake pan cover
and let the cake cool in the pan for about 15-20 minutes and then
transfer to a wire rack. Use a small spatula to remove the kneading
blade from the bottom of the cake. Flip back over on top and cool
completely. Once the cake is cooled, combine the lemon juice,
zest and confectioners sugar in a small bowl to make the glaze.
Depending on how thick you would like the glaze to be add more
or less sugar. Pour over the top and let sit for 10 minutes to set.
6 LARGE EGGS + 1 EGG WHITE
ROOM TEMPERATURE AND SEPARATED
¼ CUP LEMON JUICE
½ CANOLA OR VEGETABLE OIL
2 TABLESPOONS LEMON ZEST
1 ½ CUPS SUGAR
2 ¼ CUP CAKE FLOUR
1 TABLESPOON BAKING POWDER
1 TEASPOON SALT
½ ¾ CUP CONFECTIONERS SUGAR
ZEST AND JUICE FROM 1 LEMON
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