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Nonstick cooking spray
1 cup
cake flour
1/2 tsp.
salt
1 tsp.
baking powder
3
eggs, beaten
1 cup
sugar
2 tbsp.
lemon juice, divided
1/2 tsp.
lemon extract
6 tbsp.
milk
1 cup
powdered sugar
Coat a heatproof 1-1/2 quart soufflé dish with nonstick cooking
spray. In a medium bowl, sift together the flour, salt and baking
powder. Set aside. In a large bowl, beat the eggs with the sugar until
very smooth. Add 1 tablespoon of the juice, extract and milk and beat
for 2 minutes on medium speed. Add the dry ingredients gradually and
beat again for 2 minutes on medium speed.
Pour the batter into the dish, leaving 1/2-inch space at the top.
Fill the inner pot with water to the 4-cup line. Place the soufflé dish in
the water, making sure that the water does not go over the top of the
dish. Press the “STEAM/COOK” button and cook for 25 minutes.
Carefully open the lid, keeping hands and face away to avoid
steam burns, and check the water level. If it is below 1 cup, add water
to the 3-cup level, cover and continue cooking for 20 minutes. Check
the cake when done; it should be just dry on top. Using oven mitts,
carefully remove the cake from the cooker and place on a rack to
cool.
Prepare the glaze by combining the lemon juice with the
powdered sugar. Drizzle the glaze over the sponge cake and serve at
once. Serves 4 to 6.
Double Lemon Glazed Sponge Cake
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Pasteldoble
delimón
glaceado
32
32
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