Lemon Chiffon Cake

Name: How to cook Lemon Chiffon Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6″ (15 cm) cake
Cuisine: Us

Introduce

Chef :

Spoonful Passion

Lemon Chiffon Cake

I especially love this lemon chiffon because of its refreshing citrus flavor. The texture is pillowy soft and fluffy - the exact reason why we all love chiffon~

Ingredient

Food ration :

6″ (15 cm) cake

35 g

cake flour / low protein flour

40 g

Cooking instructions

* Step 1

Https://youtu.be/oI1xaVgJdOE

* Step 2

Heat vegetable oil to about 158°F (70°C) then transfer it into a large bowl. Sieve in the flour and mix well with a silicone spatula or wire whisk.

* Step 3

Mix in the cold milk to bring the temperature down. Then add egg yolks and mix thoroughly.

* Step 4

Add lemon zest and poppy seed. Do a final mixing then set aside.

* Step 5

Using a hand mixer, beat egg white and lemon juice until foamy with tiny bubbles. With the mixer running, gradually add sugar in batches. Then continue beating until it becomes stiff peak.

* Step 6

Add 1/3 of beaten egg white (meringue) into the yolk batter. Mix thoroughly with a wire whisk or silicone spatula.

* Step 7

Add another 1/3 of meringue. From here on, we want to gently fold the mixture just until no white streaks are visible. Try not to deflate the air inside the meringue.

* Step 8

Gently fold the final part of meringue until it is 90% mixed. Check the sides and bottom of bowl for any unmixed batter with a silicone spatula. Fold just until combined. Do not overmix as the batter loses its air every time we mix.

* Step 9

Pour batter into a 6 x 3-inch round pan with loose-bottom. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles.

* Step 10

Bake in a preheated oven at 300°F (150°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean.

* Step 11

[Optional] Remove the cake from the oven after 20 minutes into the baking time or when the top crust has started to form. Using a knife, score the top to make 6 equal wedges and try to do this within a minute. Immediately return into the oven to continue baking.

* Step 12

Once the cake is out of the oven, place it upside down to cool completely. I do this by letting the edges of cake pan sit on the edges of 3 cups without touching the cake.