Lemon Honey Chiffon Cake

Overview

I like the taste of lemon, fresh and natural. Lemon is an indispensable role in desserts.

Cut the lemon zest into fine pieces.
Separate the egg whites and egg yolks, add honey to the egg yolks, and stir evenly with a whisk.
Add vegetable oil and mix well.
Sift in half of the low-gluten flour, squeeze in lemon juice, add minced lemon and stir evenly.
Pour in 28 grams of water and stir evenly.
Sift in the remaining cake flour.
Use a whisk to stir the egg yolk paste evenly.
Add a few drops of lemon juice to the egg whites and beat until fish-eye foam forms. Then add sugar in three batches and beat until stiff peaks form.
Add one-third of the egg white batter to the egg yolk batter and mix evenly with a rubber spatula.
Pour the mixed batter into the remaining egg white batter and mix evenly.
Pour into an eight-inch hollow cake mold and smooth the surface with a spatula. Then tap the mold on the countertop a few times to knock out any air bubbles.
Preheat the oven to 165 degrees and bake the middle and lower racks for 55-60 minutes. After taking it out of the oven, quickly invert it onto a wine bottle to dissipate heat.