Here's a simple recipe for a delicious lemon cake using the chick egg separator to separate the eggs:
Ingredients:
200 g softened butter
200g sugar
4 eggs (separate the yolks and theegg whites with the chick egg separator)
Juice and zest of 1-2 lemons (eachaccording to the desired intensity of thelemon flavor)
250g flour
2 tsp baking powder
125ml milk
pinch of salt
Icing sugar for dusting (optional)
Instructions:
Preheat your oven to 180°C (top and bottom heat). Grease a loaf tin (approx. 25 cm) with butter and dust with some flour.
Use the chick egg separator to separate the eggs . Place the yolks in a large bowl and set the whites aside.
Add the softened butter and sugar to the egg yolks and beat with a hand mixer or food processor until fluffy and fluffy.
Stir the lemon juice and zest into the butter and egg yolk mixture.
In a separate bowl, mix together the flour, baking powder and a pinch of salt.
Add these dry ingredients to the egg yolk, butter and sugar mixture, alternating with the milk. Start and end with the dry ingredients. Stir well each time until all ingredients are well combined.
Now, in a clean bowl, use a whisk or hand mixer to beat the egg whites until stiff.
Carefully fold the beaten egg whites into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and flatten the surface.
Bake the cake for about 45-50 minutes.You can use a toothpick (wooden stick) to test whether the cake is baked through: insert it into the cake, no dough sticks to the stick when you pull it out and the cake is ready.
Let the cake cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Optionally, dust the cooled lemon cake with icing sugar.
We wish you a good appetite and if you don't enjoy it alone, you can enjoy the coffee with the Serve chick egg separator as a coffee creamer or milk jug to have a cute and happy eye-catcher on your coffee table.
A nice time together with friends and lots of fun baking!