Honey Lemon Chiffon Cake
by Keyi mother
Favorite
Difficulty
Normal
Time
1h
Serving
2
6 inch hollow mold"
1. Prepare the ingredients, separate the egg yolk and protein, and squeeze the lemon juice for later use.
2. Beat the egg yolks and add honey and mix well.
3. Add olive oil, water and lemon juice and mix well.
4. Add sifted low-gluten flour and lemon zest, mix well.
5. Put the egg white and lemon juice into the ACA cook machine.
6. Add lysylxylitol in 3 times to beat.
7. Start to pass the high speed around 5 gears.
8. Dismissed to the state of a sharp hook.
9. Then switch to gear 1 or 2 and make a few laps. Remove large bubbles.
10. Add the egg whites to the egg yolk paste and mix well.
11. Pour the cake batter into a 6-inch hollow paper mold in the school kitchen and shake out bubbles.
12. Lower the oven at 170 degrees for about 30 minutes. Get out of the oven, shake out the heat, buckle upside down and let cool and demould!
13. Finished picture.
Tips:In order to reduce calories, I used xylitol, and fine sugar is also ok.
