Lemon Chiffon Cake

Lemon Chiffon Cake

1. Prepare the ingredients and choose the brand of black tea bags according to your preference. Lemon wants more perfume and more charming lemon flavor. The quantity here is a 6-inch hollow mold for learning kitchen, which is just full of molds.

2. First rub the surface of the lemon with a little salt, then peel off the yellow peel with a lemon parser, take a whole lemon zest, the aroma is very strong, and finally add 1/4 of the lemon juice.

3. The black tea bag is brewed with hot water to taste, let cool for later use

4. Separate the egg white and egg yolk. The bowl must be water-free and oil-free. Put the egg yolk into the lemon shavings, and then pour the black tea water.

5. Sift the low-gluten flour into the black tea custard and mix well with the mixing method. The final state is shown in the figure.

6. The caster sugar is added to the egg whites in 3 times to create short sharp corners.

7. Add the egg whites into the egg yolk paste 3 times and stir evenly. The pressure should be gentle and the speed should be faster to avoid defoaming.

8. Finally, pour the cake batter into the mold and shake it lightly to produce large bubbles. The hollow cake mold used here is the secret of a successful one, because there is a pillar in the middle, the cake climbs firmly with the pillar when it is baked, and it will not collapse after baking. The tried is all a success. of.

9. After the upper and lower tubes of the ACA oven are preheated at 150 degrees, put them in the middle and lower layers and bake for 43 minutes before they are out of the oven and cooled down.

10. Finished product.