Morning cooking today!

17th March 2021

Shepherd’s pie for dinner later, experimenting with lemon flavoured Hong Kong Paper wrapped Sponge and Mediterranean Scones. All took about 2.5 hours including cleaning up.

The lemon HK sponge needs a bit of tweeking, this time I used:

20g sugar with 3 large egg whites

40g sugar with 3 large egg yolks

40g oil

rind of 2 lemons and 75ml of juice and 5 ml of water

80g Gluten Free Flour

I was happy with the lemon flavours but I think it could do with 1 tsp baking powder to assist due to the amount of lemon juice it things out the batter. It may possibly need another 10g of flour.

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