Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fresh lemon chiffon cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fresh Lemon Chiffon Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Fresh Lemon Chiffon Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook fresh lemon chiffon cake using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fresh Lemon Chiffon Cake:
- Take 125 grams Cake flour
- Make ready 5 grams Cornstarch
- Take 5 Egg (medium size)
- Make ready 50 grams ★Sugar
- Make ready 60 grams ●Sugar
- Get 1 Lemon
- Prepare 50 ml ▲Lemon juice
- Take 1 ▲Grated lemon peel
- Take 30 ml Vegetable oil
Steps to make Fresh Lemon Chiffon Cake:
- Rinse the lemons well with water, rub salt (not listed) into the lemon skins, and remove the wax in the surface. After rubbing it all over, wash to get rid of the salt, and grate the lemon skin. Cut it in half, and squeeze out 50 ml of lemon juice. Remove the seeds, etc.
- Divide the egg yolks and whites. Add the ★ sugar to the egg yolks and whip with a whisk until it takes on a mayonnaise-like consistency. After it has turned white, add in the vegetable oil, lemon juice, and grated lemon skin in that order. Place a baking pan into the oven and preheat to 170ºC (160ºC if using a gas stove).
- Use the • sugar for the egg whites. First, mix the egg whites with the blades of the mixer. Then beat using a hand mixer at high speed. Add in half of the sugar, beat on high for 2 minutes. Add the rest of the sugar and turn it into a proper meringue. Reduce to a low speed in order to even out the consistency, whip for about one minute, and it's done!
- Sift both the cake flour and cornstarch together into the egg yolk bowl from Step 2, switch to a rubber spatula, and mix roughly. Add 1/3 of the meringue at a time. First, make sure to mix the meringue and egg together properly. For the remaining two times, make sure not to break the air bubbles in the meringue.
- Pour the batter from Step 4 into a mold. Pour from a height if possible. After pouring all of the batter into the mold, lightly rap the mold against the table to remove air pockets. This will smooth the surface and remove excess air. Reduce the heat of the oven to 160°C and bake for 35-40 minutes.
- Take it out of the oven after baking, stick a toothpick, and it is done if nothing sticks to the toothpick. Immediately flip it over onto a bottle with a tall neck or similar item, and let it cool as is. Serve with cream.
So that is going to wrap it up with this special food fresh lemon chiffon cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to fresh lemon chiffon cake cooking. Go on get cooking!
