Wednesday, 20 March 2013
Lemon Chiffon Cake
This is the first time for me to do this lemon chiffon cake.
It took about 1 and 1/2 of grated lemon zest, 6 eggs ( about 70 g each ).
If compare to other chiffon cakes , the only different is the sugar content is very low ( the total sugar is only 50 g).
Lemon Chiffon Cake:( 22 cm chiffon cake pan )
Egg white foam :
6 egg white
50 g castor sugar
1/4 tsp cream of tartar
1 tbsp corn flour ( about 20 g)
Egg yolk batter : ( * No sugar is added here )
6 egg yolks
50 ml corn oil
70 ml liquid ( 20 ml lemon juice + water)
100 g flour + 1 tsp baking powder ( sieved together)
1 tbsp grated lemon zest
Method and procedure:
1. Beat egg white , speed 3 ( 2 mins) + sugar + cream of tartar ( beat 2 mins)+ corn flour ( 1 min). Leave aside.
2. Beat egg yolk ( speed 3 , 5 mins) until creamy and thick .
3. Beaten egg yolk + 50 ml corn oil + 70 ml liquid + flour + lemon zest , mix well.
4. (1) + (3) , mix well.
Oven temperature and baking time:
190 C ( lower heat ) for the first 40 mins, then 160 C ( lower and upper heat for 15 mins) ( * This is varied from the individual oven ) .