Lemon Honey Chiffon Cake

Overview

Although it is a chiffon cake, it is easy to succeed because lemon is a good acidity regulator, which can keep the egg whites standing upright and not easy to defoam. But Qi Feng is always a weak little lover, so don’t be too violent~

Tags

• baking
• cake
• chiffon cake
• egg
• honey
• lemon
• low gluten flour
• milk/water
• olive oil/edible oil
• soda powder
• sugar

Ingredients

Steps

1. 1 Peel the lemon peel and scrape away the white peel.

   

2. 2 Chop into as many pieces as possible and set aside.

   

3. 3 Squeeze juice from the remaining lemon, discard the residue, and set aside.

   

4. 4 Separate the egg whites and egg yolks, add olive oil, lemon zest and honey to the egg yolks and mix well.

   

5. 5 Sift in the low-gluten flour and baking powder and mix evenly.

   

6. 6 Add milk and half the lemon juice and mix well.

   

7. 7 Beat egg whites until rough.

   

8. 8 Add lemon juice and sugar in three batches and beat.

   

9. 9 Beat until it forms a small curve when you lift the whisk.

   

10. 10 Add the beaten egg whites to the egg yolk slurry in 3 batches.

    

11. 11 Use the up and down stirring method/cutting method to stir evenly.

    

12. 12 Pour the cake batter into the mold until it is 7-8 minutes full.

    

13. 13 Bake in a preheated oven at 160 degrees for 50-55 minutes.

    

14. 14 Immediately after taking it out, turn it upside down and wait until it is completely cool before you can unmold it and eat it.