Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fresh lemon chiffon cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fresh Lemon Chiffon Cake is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Fresh Lemon Chiffon Cake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook fresh lemon chiffon cake using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fresh Lemon Chiffon Cake:
- Get 125 grams Cake flour
- Take 5 grams Cornstarch
- Take 5 Egg (medium size)
- Get 50 grams ★Sugar
- Prepare 60 grams ●Sugar
- Get 1 Lemon
- Get 50 ml ▲Lemon juice
- Make ready 1 ▲Grated lemon peel
- Make ready 30 ml Vegetable oil
Steps to make Fresh Lemon Chiffon Cake:
- Rinse the lemons well with water, rub salt (not listed) into the lemon skins, and remove the wax in the surface. After rubbing it all over, wash to get rid of the salt, and grate the lemon skin. Cut it in half, and squeeze out 50 ml of lemon juice. Remove the seeds, etc.
- Divide the egg yolks and whites. Add the ★ sugar to the egg yolks and whip with a whisk until it takes on a mayonnaise-like consistency. After it has turned white, add in the vegetable oil, lemon juice, and grated lemon skin in that order. Place a baking pan into the oven and preheat to 170ºC (160ºC if using a gas stove).
- Use the • sugar for the egg whites. First, mix the egg whites with the blades of the mixer. Then beat using a hand mixer at high speed. Add in half of the sugar, beat on high for 2 minutes. Add the rest of the sugar and turn it into a proper meringue. Reduce to a low speed in order to even out the consistency, whip for about one minute, and it's done!
- Sift both the cake flour and cornstarch together into the egg yolk bowl from Step 2, switch to a rubber spatula, and mix roughly. Add 1/3 of the meringue at a time. First, make sure to mix the meringue and egg together properly. For the remaining two times, make sure not to break the air bubbles in the meringue.
- Pour the batter from Step 4 into a mold. Pour from a height if possible. After pouring all of the batter into the mold, lightly rap the mold against the table to remove air pockets. This will smooth the surface and remove excess air. Reduce the heat of the oven to 160°C and bake for 35-40 minutes.
- Take it out of the oven after baking, stick a toothpick, and it is done if nothing sticks to the toothpick. Immediately flip it over onto a bottle with a tall neck or similar item, and let it cool as is. Serve with cream.
So that’s going to wrap it up with this special food fresh lemon chiffon cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
