Lemon Chiffon Cake
by Pointed Lotus
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. yolk
2. protein
3. Cut lemon zest into small pieces
4. Add a few drops of white vinegar to the egg whites, and add 65 grams of sugar to beat
5. Add corn oil, milk, 25 grams of sugar, low powder to the egg yolk
6. Cut and mix until fine and smooth
7. Add half egg white
8. Stir well
9. Pour back into the other half of the egg white
10. Stir well
11. Pour into an 8-inch mold and scrape it flat, put it in a preheated 130 degree oven, and heat up and down at 130 degree for 50 minutes.
12. Bake it immediately
13. Let cool and demould
