Popular Cuisine Lemon Chiffon Cake Delicious Simple

The new way making recipe Lemon Chiffon Cake with 9 ingredients and 13 stages of easy cooking, which is very practical.

Without fail making ultimate Lemon Chiffon Cake easy, yummy, practical.

How are you my mother, now you can present recipe Lemon Chiffon Cake with 9 ingredients and 13 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 13 stages of easy cooking Lemon Chiffon Cake.

Ingredients for Lemon Chiffon Cake

1. Prepare 35 g : vegetable oil.

2. Needed 56 g : cake flour / low protein flour.

3. Prepare 40 g : milk.

4. Prepare 60 g : egg yolks (from +- 3 eggs).

5. Prepare 1 : small lemon, zested.

6. Prepare 1/2 tbsp : poppy seed (optional).

7. Prepare 105 g : egg white (from +- 3 eggs).

8. Needed 1 tsp : lemon juice.

9. Prepare 50 g : granulated sugar.

If all material requirements Lemon Chiffon Cake it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Lemon Chiffon Cake

1. Https://youtu.be/oI1xaVgJdOE.

2. Heat vegetable oil to about 158°F (70°C) then transfer it into a large bowl. Sieve in the flour and mix well with a silicone spatula or wire whisk..

3. Mix in the cold milk to bring the temperature down. Then add egg yolks and mix thoroughly..

4. Add lemon zest and poppy seed. Do a final mixing then set aside..

5. Using a hand mixer, beat egg white and lemon juice until foamy with tiny bubbles. With the mixer running, gradually add sugar in batches. Then continue beating until it becomes stiff peak..

6. Add 1/3 of beaten egg white (meringue) into the yolk batter. Mix thoroughly with a wire whisk or silicone spatula..

7. Add another 1/3 of meringue. From here on, we want to gently fold the mixture just until no white streaks are visible. Try not to deflate the air inside the meringue..

8. Gently fold the final part of meringue until it is 90% mixed. Check the sides and bottom of bowl for any unmixed batter with a silicone spatula. Fold just until combined. Do not overmix as the batter loses its air every time we mix..

9. Pour batter into a 6 x 3-inch round pan with loose-bottom. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles..

10. Bake in a preheated oven at 300°F (150°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean..

11. [Optional] Remove the cake from the oven after 20 minutes into the baking time or when the top crust has started to form. Using a knife, score the top to make 6 equal wedges and try to do this within a minute. Immediately return into the oven to continue baking..

12. Once the cake is out of the oven, place it upside down to cool completely. I do this by letting the edges of cake pan sit on the edges of 3 cups without touching the cake..

13. Before unmolding the cake, run a spatula along the outside edges of cake. Serve and enjoy!.

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