Lemon Cheese Chiffon

Lemon Cheese Chiffon

1. Cut the buttermilk into small pieces after softening at room temperature, and beat slightly.

2. Add half of the granulated sugar and stir until there are no particles.

3. Add the egg yolks one by one, and stir well.

4. Add oil, lemon juice, milk (water) and lemon zest in portions and mix well.

5. Add the sieved powder and stir evenly to form egg yolk paste.

6. Add a few drops of white vinegar to the egg whites and beat them with an electric whisk until thick.

7. Add the confectioner's sugar in 3 times to beat.

8. Beat to the middle of wet foaming and dry foaming (seeing the egg white on the whisk head, forming a relatively firm hook, the egg white indicates that it is ready).

9. Add 1/3 of the egg white to the egg yolk paste and mix well.

10. Then add the remaining egg whites and mix them evenly with a rubber knife in a cutting and mixing manner until the egg whites can not be seen, and excessive mixing is not allowed, which will easily defoam.

11. The batter after mixing.

12. Pour the batter into the mold, and then gently shake the mold on the table, so that the big bubbles in the batter can be shaken out. 155 degrees for 50-60 minutes, out of the oven and cool down.