Lemon chiffon cake
Overview
This lemon cake is what I have made the most. Because lemon shavings are added, the baked cake has a strong lemon aroma, which is especially suitable for summer. But for making chiffon cake, I always find the most difficult step before baking, which is mixing the egg liquid and egg whites. My problem is that it is either not mixed finely enough, or it is mixed for too long. It looks good, but in fact the bubbles have almost disappeared. This time I also feel that the bubbles have disappeared a bit, but I think the finished product is still basically up to standard.
Tags
Ingredients
Steps
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Required raw materials.
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Wash the lemon with salt and scrape off the skin with a tool. Do not remove the white layer. I only scraped half of the lemon.
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Separate the egg whites and egg yolks (the container containing the egg whites must be clean, oil-free and water-free)
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Squeeze a few drops of lemon juice into the egg whites, add about 1/3 of the powdered sugar, beat at low speed until foamy, then add 1/3 and beat at high speed.
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Beat until stiff meringue, then refrigerate until ready.
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Beat the egg yolks and add the remaining sugar, corn oil, and lemon zest in sequence (stir evenly before adding each ingredient).
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Sift in the flour.
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Use a spatula to stir evenly into a lump-free egg yolk paste.
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Add one-third of the beaten egg whites to the egg yolk batter, and mix evenly using a cutting and stirring technique.
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Then pour the mixed egg yolk paste into the remaining egg whites, and continue to mix evenly using the cutting and stirring technique.
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Mixed cake batter
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Pour the cake batter into a six-inch cake mold, lift it up on a level table and shake it a few times to release any air bubbles
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Preheat the oven in advance, set the upper and lower heat to 160 degrees, and bake for 35 minutes (check when the cake rises quickly and cover the mold with tin foil). After baking, take it out and place it on the grill, invert it and let it cool, then unmold
