Recipe of Perfect Lemon Chiffon Cake
Lemon Chiffon Cake Recipe
Hi, I am Kimberly. Today, I will show you a way to make lemon chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Lemon Chiffon Cake Recipe
Lemon Chiffon Cake is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Lemon Chiffon Cake is something which I have loved my entire life. They are fine and they look fantastic.
Lemon Chiffon Cake is one of the most favored of current trending foods on earth. It's simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Lemon Chiffon Cake is something which I've loved my entire life. They're fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook lemon chiffon cake using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Chiffon Cake:
- Prepare 35 g of vegetable oil.
- Get 56 g of cake flour / low protein flour.
- Make ready 40 g of milk.
- Get 60 g of egg yolks (from +- 3 eggs).
- Prepare 1 of small lemon, zested.
- Prepare 1/2 tbsp of poppy seed (optional).
- Get 105 g of egg white (from +- 3 eggs).
- Get 1 tsp of lemon juice.
- Prepare 50 g of granulated sugar.
Steps to make Lemon Chiffon Cake:
- Https://youtu.be/oI1xaVgJdOE.
- 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..
- Mix in the cold milk to bring the temperature down. Then add egg yolks and mix thoroughly..
- Add lemon zest and poppy seed. Do a final mixing then set aside..
- 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..
- Add 1/3 of beaten egg white (meringue) into the yolk batter. Mix thoroughly with a wire whisk or silicone spatula..
- 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..
- 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..
- 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..
- 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..
- [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..
- 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..
- Before unmolding the cake, run a spatula along the outside edges of cake. Serve and enjoy!.
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