Lemon chiffon cake.Recipe

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  1.The cake ingredients are ready.

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  2. Squeeze out the juice of half a lemon and chop it into pieces.

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  3.Separate the eggs, add 2 grams of tartar powder to the egg whites.

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  4.Put milk and oil together, stir over low heat, bring to pot and turn off heat.

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  5. Remove from heat and mix the low-gluten flour and cornstarch evenly while it is hot.

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  6.Put 4 egg yolks and mix evenly.

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  7. Add lemon juice and lemon crush and mix well.

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  8.Start beating the egg whites until they form sharp corners.

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  9. Add one-third of the mixed egg whites to the egg yolk paste and mix well.

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  10. Now stir in two-thirds of the egg whites.

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  11. Add the twice-mixed egg yolk paste to the remaining egg whites and mix evenly.

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  12. Stir well until the cake mold is filled with vibrating bubbles and placed in the oven.

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  13. Bake in the oven at 165 degrees for 35 minutes, cool slightly and remove from the mold.

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  14. There is crushed lemon in the cut and it will not retract.