Lemon Chiffon Cake

The refreshing lemon flavor Qifeng is really delicious ~~

The refreshing lemon flavor Qifeng is really delicious ~~


egg 3
milk 35ml
Vegetable oil 40ml
White sugar {add egg yolk paste} 25g
Lemon juice 5ml
Lemon zest A teaspoon
Low powder 40g
corn starch 20g

Separate egg white and egg white with two clean, water-free and oil-free stainless steel basins

Beat the egg whites with an electric eggbeater at low speed until it reaches the size of a fish-eye bubble, add half of the sugar, turn to high speed and beat for two or three minutes, then add the remaining sugar and continue to beat at high speed until dry foaming.

Beat the egg yolks with a whisk and add sugar to mix well; then add fresh milk, then add vegetable oil and lemon juice and mix well, mix with flour into a smooth batter, and finally add lemon zest

Pour one-third of the whipped meringue into the egg yolk paste first, and use a spatula to cut and mix it in an irregular manner or stir it in a sea-and-fishing style.

Finally, pour the remaining batter into the meringue container where two-thirds are left, and use a spatula to cross it or stir it under the sea.

In the paper mold, about eight points full

Preheat the oven, 180 degrees, middle layer, 20-25 minutes

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