Monday, February 24, 2020

Lemon Chiffon Cake

I really love using lemon for baking.



Besides the lovely smell, it's refreshing and the tangy taste gives a good contrast to the richness and sweetness.
Lemon can be used in many menus, today, I used it to make a cake, and because I wanted to eat something soft ^^, chiffon cake was the answer.


Actually, I wanted the cake and cream to have a more tangy taste but adding more lemon juice can affect the texture of the cake and cream, so I ended up using 1tbsp of the lemon juice for each cake and cream. But if you want to give the cake more lemon taste, serving the cake with Lemon curd is a good choice too (you can see the recipe here)
Chiffon cake is very easy to make, but the tricky part of it is the baking and cooling. If the temperature is too high, the cake will rise and brown quickly but will become flat when cool. Cooling the cake upside down makes the cake stay in shape better, and because you don't grease the pan, the cake won't fall out of the pan for sure ^^.

English: Lemon Chiffon cake
สูตรภาษาไทย: ชิฟฟอนเค้กเลมอน
日本語のレシピ:レモンシフォンケーキ
Youtube: ชิฟฟอนเค้กเลมอน/ Lemon Chiffon cake/ レモンシフォンケーキ


Lemon Chiffon Cake
Makes 17 cm cake 


Lemon Chiffon cake
85 g ...................... Cake Flour
1/4 tsp .................. Baking powder
4 ........................... Egg yolks
.............................. Pinch of Salt
20 g ...................... Granulated sugar
60 g ...................... Rice bran oil
50 g ...................... Milk
1 tbsp ................... Lemon juice
1 tbsp ................... Lemon zest
4 .......................... Egg whites
65 g ...................... Granulated sugar

Lemon Whipped cream
300 ml ................. Whipping cream
1 tbsp ................... Lemon juice
30 g ...................... Icing sugar



Preheat an oven to 170℃  

 I use King rice bran oil.

 Sift the cake flour and baking powder together, set aside.

 Whisk the egg yolks, salt, and 20g of granulated sugar until smooth.


Add the rice bran oil and mix to combine.


Add the milk, and mix to combine.


 Pour the sifted flour mixture into the bowl, and mix to combine.

 Put the lemon juice and lemon zest into the bowl.

 Whisk to combine.

  Beat the egg whites until foamy, then add 65g of the sugar gradually.

  Beat until firm peaks form.


  Whisk 1/4 of the meringues into the egg yolk mixture.


  Then fold the rest of the meringue in 3 additions.



 Pour the batter into 17 cm chiffon pan.
 Tap lightly to remove large air bubbles.

 Bake for 35-40 minutes.


  Remove from the oven, let it cool upside down.


 Remove the cake from the pan.

 Put the lemon juice and icing sugar into the whipping cream.

 Beat until soft peaks form.

Cover the cake with lemon whipped cream.

Decorate as desired.


Lemon Chiffon Cake

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