Super Q Run Lemon Chiffon Cake

Fang Zi comes from "Super Q Run Qi Feng" (by Chibori Bomei). This book's Qi Feng feature is that the amount of egg white is much more than that of egg yolk. The 8-inch round die uses only 80% of the original sugar.

Fang Zi comes from "Super Q Run Qi Feng" (by Chibori Bomei). This book's Qi Feng feature is that the amount of egg white is much more than that of egg yolk. The 8-inch round die uses only 80% of the original sugar.

Material

yolk 3
Granulated sugar A 45g
Salad oil 60ml
water 45ml
Lemon juice 90ml
Low-gluten flour 120g
salt 1/4 tsp
Lemon zest (white part removed) 1 serving (can be omitted)
Egg white 6
Granulated sugar B 45g

Weigh all the materials, separate the yolk and egg white, and sift the flour.

Add fine granulated sugar A to the egg yolk, stir well with an eggbeater until the sugar melts, the color of the egg yolk paste becomes lighter, and the volume expands.

Add salad oil, water and lemon juice in sequence and mix well. (This is a 170 degree preheatable oven)

Add the sifted low-gluten flour and salt, mix with a whisk until dry, and add lemon zest.

Add fine granulated sugar B to the egg whites and use an electric whisk to beat between wet and dry foaming (the key to ultra-Q moisturizing wind). Lift the whisk and the front end of the meringue sags slightly.

Add 1/3 meringue to egg yolk paste, mix well with egg beater (do not circle), then add 1/3 to mix, then add the last 1/3 to mix, and finally stir with a spatula.

Pour the cake batter into the mold and gently remove large bubbles, such as 160 degrees in the oven, bake for 45 minutes.

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