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Gâteau Mousson au Citron
A light and airy Mauritian sponge cake with a vibrant lemon flavor, often enjoyed during tea time or as a simple dessert.
ð§ ææ
- 200 g All-purpose flour
- 200 g Granulated sugar
- 4 large Eggs
- 100 g Butter(melted and slightly cooled)
- 60 ml Milk
- 2 tsp Lemon zest
- 2 tbsp Lemon juice
- 1.5 tsp Baking powder
- 0.25 tsp Salt
- Powdered sugar(for dusting (optional))
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- 3
In a separate bowl, whisk the eggs until well combined. Add the melted butter, milk, lemon zest, and lemon juice. Whisk until smooth.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- 5
Pour the batter into the prepared cake pan and spread evenly.
- 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 8
Once cooled, dust with powdered sugar if desired.
ð¡ ããã®ã³ã
- âEnsure all ingredients are at room temperature for a better emulsion.
- âDo not overmix the batter, as this can result in a tough cake.
- âAdjust the amount of lemon zest and juice to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a simple lemon glaze made from powdered sugar and lemon juice.
- Fold in some fresh blueberries or raspberries into the batter before baking.
- Serve with a dollop of whipped cream or fresh fruit.