In a separate clean, dry bowl, use an electric mixer to beat the egg whites on medium-high speed until soft peaks form (about 3-4 minutes). Gradually incorporate a pinch of sugar as you whip until stiff peaks form. This will create a light and fluffy texture for your cake.
Fold in Egg Whites:
Gently fold one-third of the whipped egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Be gentle to maintain the volume and airy texture.
Step 3: Bake the Cake
Pour into the Cake Pan:
Pour the lemon mousse batter into the prepared cake pan, smoothing the top with a spatula.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake will rise beautifully and then settle as it cools.
Cool:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Step 4: Serve
Plate the Cake:
Once the cake is completely cool, transfer it to a serving plate. You can leave it as a simple round cake or cut it into layers for a fancier presentation.
Garnish:
For an elegant touch, dust the top of the cake with powdered sugar or use a light lemon glaze. Garnish with thin slices of lemon and fresh mint leaves for added color and freshness.
Slice and Serve:
Slice the cake into wedges and serve with a dollop of whipped cream, lemon curd, or even a scoop of lemon sorbet for an extra refreshing contrast.
✨ Presentation Tips:
Serving Style: Use a decorative cake stand to elevate the cake’s presentation, allowing it to take center stage at your gathering.
Garnishes: Add edible flowers or decorative citrus slices for a beautiful and vibrant look.
Plating: Serve each slice with a garnish of fresh berries or a light salad to create a balance of flavors and textures.
🌟 Enjoy!
