![]() Egg whites are specially used for this purpose and egg whites expand up to 8 times their volume. When you beat an egg in any mixture you would see that increases in volume. When you are beating eggs with a whisker or an electric mixer you are simply incorporating air into the mixture. Eggs have a great ability to leaven or puff up foods when air is beaten to them. The key ingredient for the rise of this Lemon cake without Leavening Agent is egg and there is no replacement of the same in this recipe. I have not added a drop of any artificial color. The picture speaks for itself and believe me the cake is really soft and all that color is natural. ![]() So surprised how a cake is made without a leavening agent and how it looks so soft and moist? Read on further to understand better. You really need to stop yourself from eating too much. The tangy and the sweet combination is just awesome and you keep craving for more. And he is correct, the cake leaves your palate with a lovely lemony, sweet and refreshing taste. My son a hardcore chocolate cake lover like me now loves this lemon cake. I thought the tangy lemon taste will not be liked by my family. I actually never made a lemon cake earlier. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post Please read our Privacy Policy for details.
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