A Cake Suitable for Summer-lemon Chiffon Cake
1.
Large collection of ingredients, separate the egg whites and egg yolks, and line the baking tray with greased paper (the one with the live bottom baking mold may not be lined)
2.
Pour the egg yolks into 15 grams of fine sugar and beat with a manual whisk until the sugar melts
3.
Add salad oil to the egg yolk and stir well
4.
Mix the lemon juice and cold water and pour it into the egg yolk and stir evenly
5.
Pour the lemon zest into the egg yolk and stir well
6.
Sift low-gluten flour in the egg yolk liquid,
7.
Use a manual whisk to gently mix the batter in irregular directions, do not mix for too long to avoid gluten
8.
Start to beat the egg whites. Add the egg whites with fine sugar in 3 times. Beat the egg whites with an electric whisk until rough bubbles appear. Add the first sugar and continue to beat
9.
Beat the egg whites until it is thinner than the foam, add the second sugar when the volume becomes larger, and continue to beat
10.
The egg whites become thicker, with slight lines appearing, the foam is fine, and when there is a certain degree of gloss, add the third sugar, and continue to beat
11.
Whip until it is wet and foamy, and a small hook appears when the whisk is lifted. The meringue will not flow down.
12.
Take 1/3 of the meringue into a bowl of egg yolk batter, and use a spatula to mix up and down slightly evenly.
13.
Pour the remaining egg whites into the egg yolk batter. (Or pour the egg yolk batter into the remaining egg whites.) Use a spatula to stir evenly along the bottom of the bowl.
14.
Pour the mixed batter into the baking pan, pour the batter and shake the baking pan a few times to shake out large bubbles, put it into the preheated oven, and heat up and down at 175 degrees for about 14 minutes
15.
After roasting and taking out, buckle upside down on the grid to cool.
Tips:
1. The oven must be preheated in advance.
2. After sifting the flour into the egg yolk liquid, be sure to stir evenly in an irregular direction
3. For novices, you must stop and check when you are sending the egg whites, so as not to overdo it.
4. The cake is upside down immediately after it is out of the oven
5. Forgot to say, lemon zest can be put more and less according to your preference, I put a whole lemon zest, it tastes very good, lemon flavor is sufficient. The amount of lemon juice 12ml can be based on the 15ml spoon of the measuring spoon Just estimate it.
