Lean sponge cake without eggs, butter and milk - airy and lush

Step-by-step cooking

1. Step 1:

   

   How to make a lean biscuit without eggs? Prepare the products according to the list. Take any vegetable oil, preferably refined, odorless. Wheat flour - of the highest grade. Water - filtered or bottled.

2. Step 2:

   

   Rinse the lemon thoroughly, pour boiling water over it, wipe it with a napkin. Grate the lemon zest on a fine grater. Cut the lemon itself in half and squeeze out the lemon juice from each half, removing all the bones.

3. Step 3:

   

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

5. Step 4:

   

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

6. Step 5:

   

   Combine the flour mass with lemon oil, quickly knead the dough, transfer it to a baking dish without delay and immediately send it to a preheated oven for baking. Bake the lean sponge cake at 180 degrees for about 20-40 minutes. Determine the exact time and temperature of baking according to your oven.

7. Step 6:

   

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