Recipe for lemon chiffon cake

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  1.Use two clean, water-free and oil-free small basins to separate egg yolks and egg whites

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  2. First make the egg yolk paste, add 5 egg yolks and 20 grams of powdered sugar and stir evenly, then add 3 tablespoons of corn oil (equivalent to 45 ml).After mixing well, add 3 tablespoons of milk (equivalent to 45 ml) and mix well.Add 5g of fresh lemon juice and 4g of lemon zest.After mixing evenly, add the pre-sifted low flour, cornstarch, baking powder and salt and mix until no more.The fine egg yolk paste with hard powder particles is set aside.

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  3.Add 1g lemon juice to egg whites and beat with an electric egg beater until rough, add 1/3 white sugar, add 1/3 of the white sugar after fine lines appear, add the remaining white sugar after water ripples appear, beat until hard foam is achieved, that is to say, lift the whisk and there will be an upright inverted triangle.

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  4. Take 1/3 of the egg white and put it into the egg yolk paste, and mix it with the stirring technique Evenly, move quickly, do not mix in circles.Mix well and pour into 2/3 of the meringue bowl, mix thoroughly to form a fine cake batter.

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  5. Pour the mixed cake batter into the 8-inch mold, and preheat the oven in advance Heat up and down to 180 degrees, and the middle and lower layers will take 35 minutes.The picture below shows the height of the cake after baking for 20 minutes.

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  6.Pay attention to the heat and don't burn it.The temperature of each oven is different, so keep an eye on it especially during the last 10 minutes.

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  7.Freshly baked look

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  8.Invert quickly after taking it out of the oven to prevent shrinkage.The picture below is the picture after it has been turned upside down and allowed to cool.No shrinkage cracks.

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  9.Finished product picture

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  10.Finished product picture