Do you like tasty, light and soft cakes? Want to make a quick and simple snack? Make this delicious water cake. It's a cake with few ingredients, economical and with excellent presentation! Serve with a hot cup of tea!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Eggs
● All-purpose flour
● Granulated sugar
● Baking powder
● Water
● Lemon zest
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE WATER CAKE:
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with flour.
Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
Step 3: Beat the egg yolks, sugar and the lemon zest until a creamy mixture. Pour the water and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Step 4: Pour the mixture into the prepared pan and bake for 35 minutes.
Step 5: When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.
YOU MAY ALSO LIKE:
● Egg white orange cake
● Lime yogurt cake
● Simple lemon butter cake
● Yogurt cinnamon cake
● Homemade butter cake
● Orange cocoa cake
● Fennel cake
● Apple cinnamon cake
● Milk cake
● Yogurt cake
Water cake
Do you like tasty, light and soft cakes? Want to make a quick and simple snack? Make this delicious water cake. It's a cake with few ingredients, economical and with excellent presentation! Serve with a hot cup of tea!
(10 votes, 3.90 out of 5)
- 4 eggs
- 175 grams (1 1/4 cups) all-purpose flour
- 125 grams (1/2 cup) granulated sugar
- 1 teaspoon baking powder
- 100 ml (1/2 cup) water
- Zest of one lemon
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with flour.
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
- In an electric mixer, beat on medium speed the egg yolks, sugar and the lemon zest until a creamy mixture. Pour the water and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.
