Lemon Chiffon
17cm tube pan
Egg yolk 4 (60g egg)
Grapeseed oil 50ml
Lemon juice + water = 60ml(use about half a lemon)
Grated lemon zest from half a lemon
Cake flour 70g
Egg whites 4
Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)
1) preheat oven at 180'c
2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)
3) add sifted flour & mix
4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak
5) add 1/3 of white to yolk & mix with a whisk
6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.
7) pour mixture into pan n lightly drop it on the tabletop to remove large air bubbles.
8) bake at lower rack 180'c for 25 mins.
9) invert pan after removing from the oven. Unmould when it is completely cold.
17cm tube pan
Egg yolk 4 (60g egg)
Grapeseed oil 50ml
Lemon juice + water = 60ml(use about half a lemon)
Grated lemon zest from half a lemon
Cake flour 70g
Egg whites 4
Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)
1) preheat oven at 180'c
2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)
3) add sifted flour & mix
4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak
5) add 1/3 of white to yolk & mix with a whisk
6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.
7) pour mixture into pan n lightly drop it on the tabletop to remove large air bubbles.
8) bake at lower rack 180'c for 25 mins.
9) invert pan after removing from the oven. Unmould when it is completely cold.
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