Welcome today we're going to show you how to bake for this cake we're going to
preheat our oven to 350 degrees Fahrenheit which is approximately a
hundred and eighty degrees Celsius all right so what we first need to do is
take our pan this is so it doesn't stick to the pan. 2 tablespoons of flour Pat it.
what nicely flour butter didn't flour too cake am ready to use so I'm now
going to just clear off my cakes space here so there is our pan and we're going
to use six eggs a cup of sugar a cup of flour one teaspoon of lemon extract and
one tablespoon of vanilla extract you'll need one teaspoon of baking powder and
one teaspoon of salt I like to mix the flour the dry
ingredients first so you take your cup of flour and you add your teaspoon of
baking powder and your teaspoon of salt and then there's a neat little technique
for stirring it if you just twist the spoon around then it picks it all nicely
through there for you you always want to mix your dry and your wet ingredients
separately before putting them together okay so now what we're going to do is
separate the eggs alright so now we have our egg white and our egg yolks so the
first thing I like to do is I like to put the sugar already into the egg yolks
so one cup of sugar one tablespoon of vanilla extract and one teaspoon of
lemon extract and we're going to fluff up our egg whites
let's have a look so there is our egg white and as you can see it's not
floating and even you can turn it upside down that's how you know it's done I'm
going to take back our egg yolk mixture and we're just going to mix this till
it's really nice and creamy and frothy
so now what we're going to do is we're going to touch this mixture to our egg
white mixture jammer mixture and we're going to just fold it gently so we're
not going to be stirring roughly because that would get rid of all the beautiful
bubbles we've had very gently holding it
now we're going to add our flour mixture that we made and we're just going to
simply sprinkle a little bit at a time and fold that in as the egg comes up it
will simply absorb the flour
yeah we just wanted to get in stages so we keep everything nice and light
alright so we have a nice fluffy batter mixture here we're gonna put that into
our key
all right so I've got this all nice even there we go
all right so let's put our cake in our oven and you want to have your oven rack
in the center and you want to place your cake in the center of the center rack
so that your cake will get even heat everywhere and we're going to let that
cook for 20 minutes and then we're going to come back and have a look and see if
it's ready now let's go into cleaner folds so we can make some facing while
we're waiting all right so our cake has just reached it's 20 minutes we're going
to take a toothpick but wouldn't you pick and I just see if it's ready with
our toothpick perky to the center they came up nice and clean
perfect look at that let that cool down or not all right now a tip that I've
learned this is a great way to keep your cake cooling just put a nice small towel
on top of your cake and it won't dry out so that's how I cooled my cakes and you
want the cake to cool completely before we ice it or else your icing want to
simply melt on it and it'll be easier to get into the cake
pan if you just let it cool completely now we'll go back to making ours