Lemon Chiffon Cake 2024

Lemon Chiffon Cake~

A: Ingredients& Preparation

7 egg s ( separate yolk and white into two separate bowls )

Lemon juice 40ml + 1 tbsp lemon zest+ 1 tbsp lemon purée

1/4 cup Avocado oil 1 cup milk

1 cup castor sugar or less 3/4 cup ( personal preference)
B:
Whisk egg yolk and sugar till milky white , add lemon juice , lemon zest , lemon purée and oil , mix all well , set aside.

C:
corn flour 1/2 cup , cake flour 1 cup ,2 teaspoon baking powder
sieved all flour twice , set aside.
…sift bove flour into egg batter bit by bit , fold gently*
A+B +C …Egg batter

D:
7 egg white + 1/4 cup castor sugar
Wipe high speed egg white (add a dash of salt) with castor sugar until peak stiff
Fold 1/3 egg white to the egg batter and blend even.
Fold the rest egg white with the egg batter , again gently mix well, no over mixing. *
Pour into a chiffon cake tin , then bang bang (tap) the tin ...to release air bubbles before bake.

E:
Baked in preheated oven
300 F .....bake 55- 60 minutes
* Do not - Open the door of the oven during baking till it rises firmly to the top , then use a knife lightly cut the surface into four portions , continue baking till it is done.

*Use a skewer inserted into the center of the cake come out clean , then it is ready to remove out from the oven.
Let the cake completely cool down in the pan upside down on the rack or as shown as picture , before removing from the pan , at least 3 hours or more. (5-7 hours )
*Use a long knife or a metal spatula around the rim and tube edge of the pan , then turn the cake out onto the rack.
Tips..* Open the door of the oven slightly with a wooden spoon at the end of the baking for 10mins ..This is to ensure no sudden change of temperature before removing it out of oven.

Simple but significant, soft and fluffy