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Wednesday, April 4, 2012

Lemon Chiffon Cake


This is another very good chiffon cake recipe from Happy Home Baking which I have tried once before.   I like this cake because it is soft, light and moist.  The sourish taste and aroma from lemon can make you go for more than a slice.  Thanks to Happy Home Baking for  sharing the recipe and giving me the confidence to try baking more chiffon cakes.

 Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
2.5 tbsp castor sugar
3 tbsp oil
50 ml water + 25 ml lemon juice
zest of 1 lemon
  • Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in water and lemon juice.   Fold in flour and zest until well combined.  Set aside while you whisk the egg white.  Preheat oven at 160 degrees.
100 gm cake flour sifted together with 1/2 tsp baking powder + 1/2 tsp salt

Ingredients for Egg White Mixture
3 egg white
1/4 tsp cream of tartar
3 tbsp sugar [40 gm]


  • Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar.  Whisk until soft peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
  • Pour batter into 7" chiffon pan.  Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 160 degrees for 45 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.

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