Lenten sponge cake without eggs, butter and milk - airy and fluffy

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make a lean sponge cake without eggs? Prepare the products according to the list. Take any vegetable oil, preferably refined and odorless. Wheat flour - premium quality. Water - filtered or bottled.

2. STEP 2

   

   Rinse the lemon thoroughly, pour boiling water over it, and wipe with a napkin. Finely grate the lemon zest. Cut the lemon itself in half and squeeze lemon juice from each half, removing all the seeds.

3. STEP 3

   

   In a separate deep bowl, combine sugar, lemon juice, zest and a little water. Stir, pour in vegetable oil and beat the mixture until thick and homogeneous. Beat either with a whisk, but intensively, or with a mixer or blender.

4. STEP 4

   

   Sift the wheat flour into a large bowl, add baking soda and toppings to taste, such as sesame seeds. Add fine salt, stir. Prepare a baking dish, cover it with parchment paper. Turn the oven on 180 degrees. Please note that it may take you more or less flour than mine. Focus on the consistency of the dough. It should look like thick kefir.

5. STEP 5

   

   Combine the flour mixture with the lemon-butter mixture, quickly knead the dough, immediately transfer it to a baking dish and immediately place it in a preheated oven for baking. Bake the lean biscuit at 180 degrees for about 20-40 minutes. Determine the exact baking time and temperature based on your oven.

6. STEP 6

   

   The biscuit rises well when baking. Remove it from the oven after the required time has passed, cool and cut into portions.

Comments on the recipe

Elena

01.09.2023

4.6

Hello. Can you please tell me if lemon juice can be replaced with baking soda or baking powder?

Elena

01.09.2023

5

Great recipe for Lenten pie. It turned out exactly like in the photo in the recipe.