Savarin lemon chiffon cake

Overview

Mold: Le Kui 4-inch savarin. I baked two 4-inch savarins at the same time. Just multiply all the above ingredients by 2. In the original recipe, there is 1 egg yolk, but when I made it, I changed it to 2, and it didn’t seem to have much impact. This will avoid having to deal with the remaining yolk.

Tags

• baking
• chiffon cake
• cake flour
• corn oil
• egg yolk
• fresh lemon
• fresh lemon peel
• caster sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Wash the lemon, rub the skin with salt and rinse. Then use a tool to scrape off the lemon peel. Be as gentle as possible to avoid scraping off the white part of the lemon. This part of the peel is very bitter.

   

2. 2 Use a simple juicer to extract lemon juice.

   

3. 3 Put the caster sugar into the egg yolks and mix thoroughly.

   

4. 4 Pour corn oil and milk into the egg yolk liquid in turn, stirring while pouring.

   

5. 5 Pour lemon juice and lemon zest into the egg yolk liquid.

   

6. 6 Sift the cake flour that has been sifted in advance and sift it into the egg yolk liquid again.

   

7. 7 Fold thoroughly into a fine egg yolk paste and set aside.

   

8. 8 After squeezing a few drops of lemon juice into the egg whites, beat until the egg whites look like fish-eye bubbles and add one-third of the sugar; beat until the egg whites are thicker and add one-third of the sugar; beat until the egg whites have obvious lines on the surface and add one-third of the sugar. Beat until stiff peaks form and straight peaks can be formed.

   

9. 9 Add one-third of the egg whites to the egg yolk batter and mix evenly.

   

10. 10 Then pour all the mixed egg batter into the remaining two-thirds of the whipped egg whites, and mix thoroughly.

    

11. 11 Pour the egg liquid into the mold, put it in the oven and preheat it to 150 degrees in advance, bake the middle and lower layers for about 1 hour and the surface will be golden.