Super Detailed: Lemon Maple Chiffon Cake without Baking Powder! ! !

Name: Super Detailed: Lemon Maple Chiffon Cake without Baking Powder! ! !
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; Some Low-gluten flour; 1 lemon; a little Maple syrup; A handful of corn starch; a little olive oil; a little milk; Some Lemon juice; Some lemon peel

by Healthy delicacy of peaches

4.8 (1)

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The Canadian memorial pot of maple syrup that my brother gave me has used up some of the last time I made muffins, so I have to finish it before expiration.. In the afternoon, I made a "refreshing" lemon maple syrup chiffon cake, no sugar, no cream, There is no butter. . Only put some olive oil, so it is still low-fat, but maple syrup has some high calories, but the weather is also cold, and some calories are needed, haha.

The lemon maple syrup cake tastes fresh, just like after a summer rain, the fragrance of lemon and the slightly thick scent of maple sugar make the cake fragrant when it is moulded. After demoulding, it will be topped with special maple syrup lemon juice. The surface layer absorbs the taste of juice, so the last thing you can't smell the sweet taste of eggs, because some people are not used to this taste, what is left is the freshness of lemon and the aroma of maple sugar, the taste is sweet and sour! This match is good! success! ! ! Ha ha. .

Maple syrup is rich in minerals and organic acids. It has lower calories than sucrose, fructose, corn sugar, etc., but it contains much higher calcium, magnesium and organic acids than other sugars, which can supplement the weakness of unbalanced nutrition. constitution. The sweetness of maple syrup is not as high as that of honey. The sugar content is about 66% (the sugar content of honey is about 79%-81%, and the sugar content is as high as 99.4%).
Lemon is an alkaline food, it is rich in vitamin C, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin Refined, high-volume potassium and low-volume sodium are very beneficial to the human body. Vitamin C can maintain the production of various tissues and intercellular substance in the human body and maintain their normal physiological functions. Vitamin C is needed to protect the parent material, adhesive and gelatinous material in the human body. When vitamin C is lacking, the interstitium between cells—the jelly—will also decrease. In this way, the cell tissue will become fragile and lose the ability to resist external forces, and the human body is prone to scurvy; it has more uses, such as preventing colds, stimulating hematopoiesis, and anti-cancer. "

Ingredients

3 pcs Egg

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Some Low-gluten Flour
1 Lemon
a little Maple Syrup
A handful of Corn Starch
a little Olive Oil
a little Milk

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Some Lemon Juice
Some Lemon Peel

Super Detailed: Lemon Maple Chiffon Cake without Baking Powder! ! !

1. Preparation materials: I made 3 eggs today. 3 eggs, 1 lemon, a little olive oil (never use butter!!! Otherwise, the chiffon cake cannot grow taller), whole milk, a little maple syrup, and a moderate amount of low-gluten flour

2. There are a lot of messy baking tools: sieve, spatula, two oil-free and water-free egg beaters, measuring cup and measuring spoon..

3. Maple syrup does not need to be boiled, but I am used to boil it, it will be more fragrant, usually I have to boil it! Stir constantly with a spoon to avoid mashing! Pour out as soon as you open it! The pot should be washed immediately while it is hot, otherwise it will be difficult to wash as soon as the sugar dries!

4. Use a plane or wiper to wipe the peel off the lemon for use

5. Separate the yolk and egg whites.

6. Put a pot of egg whites and a pot of egg yolks.

7. Add a little milk, about 20ml, and stir evenly. Don’t make a wreath. Stir horizontally and vertically.

8. Then add nearly 20ml of olive oil and mix well

9. Add some lemon juice, I squeezed a lot in. I want the maple syrup with a stronger flavor to be sweeter

10. Add some maple syrup, you can add a little bit of sweetness

11. Sift in low-gluten flour

12. Sift the low-gluten flour and add it in batches. Don't add too much at a time. Add a little bit and mix in crosswise. Crush the lumps and mix well. Don't draw circles. The cakes will become gluten and hard!

13. In fact, there are a lot of materials that write about what, how much, and how much. When I make a cake according to that, I can’t be successful because people’s household materials are not the same size as yours, so I have to decide according to the material situation. For example, how much flour is added to see if there is more water. Add some water if the noodles are too thick! As long as the batter is thin and thick, not too thin, it can be baked in the end, and it won’t be broken and cannot be eaten.

14. Next, make the egg white, beat the egg white to small bubbles for the first time

15. After playing for a while, the bubbles become more and thicker. Add a little maple syrup for the first time. The sweetness is high. If you add too much, it will be too sweet.

16. Continue to beat at medium or high speed for a while and add a little bit of maple syrup for the second time. At this time, the egg white is not very hard when you lift the whisk, so continue to beat

17. Beat at high speed for a while and add some lemon juice to prevent it from collapsing, that is, it is too wet and add a little cornstarch, and the egg whites will be hard.

18. The beaten egg whites are added to the prepared egg yolks in 3 times and mix well. It is not necessary to cut and mix in circles. Stir well and add in the shaved lemon zest!

19. Preheat the upper and lower tubes of the oven 170 for 5 minutes

20. The chiffon cake is moulded and lightly shaken 2 or 3 to produce bubbles

21. Depending on the individual oven, my Galanz oven has high firepower, so choose a low temperature for a long time of 140-170 and 40 minutes to bake it. You can cover the surface with tin foil to prevent the surface from being too dark.

22. Immediately after baking, invert the mold to cool it down to prevent it from shrinking!

23. Make the filling sauce: lemon zest with maple syrup and a little honey

24. Divide the cake in half evenly. Cut some lemon slices with maple syrup and honey

25. Spread the lemon zest sauce on the middle layer

26. Finally, spread the lemon slices on the surface and pour in the soaked juice. Finally, squeeze some fresh lemon juice on top! The fragrance is overflowing! !