Thursday, June 18, 2015

Lemon Chiffon Cake ~ 柠檬戚风蛋糕


I haven't baked a chiffon cake for a long time and seeing some lemons idling in the fridge, decided to put them to good use.  This is a moist, light and airy cake with a distinctive lemon flavour and chiffon cakes are always welcome in my household, for one can indulge in it with the least sense of guilt.  Another plus feature is that this cake remains soft even when refrigerated in an airtight container, that is, if there are any leftovers!









Recipe for Lemon Chiffon Cake ~  柠檬戚风蛋糕  
(adapted from  'here'  ~  I doubled the recipe)

Ingredients
(A)

  • 200 gm plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 80 gm caster sugar
  • 100 ml vegetable oil (I used canola)
  • 100 ml water
  • 50 ml lemon juice
  • Zest of 2 lemons
(B) 
  • 6 egg whites
  • 80 gm caster sugar
Method
  1. Sift plain flour twice.  Add in baking powder and sift again, mix in the salt thoroughly with a ball whisk.  Set aside.
  2. Place egg yolks in a large bowl, add in sugar in 3 additions and whisk with a ball whisk.  
  3. Pour in the oil, water and lemon juice, whisk till well combined.   Fold in the sifted flour mixture, mix well and whisk in the lemon zest.
  4. Beat egg whites till frothy, gradually add in the sugar.  Beat till peaks form, but not dry.
  5. Add the egg whites into the egg mixture in 3 additions.  Mix well but do not overmix.
  6. Pour the batter into an ungreased 22 cm chiffon cake pan, tap lightly on the worktop to dispel any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C, on the 2nd lower rack, for 45 to 50 mins.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake onto a wire rack and let cool completely, about an hour.
  9. Overturn the cake and run a metal spatula round the cake and the centre core.  Release the cake and run the spatula along the base of the pan.



Enjoy!




I'm linking this post to 'Best Recipes for Everyone', theme for June 2015 is
Secret of Chiffon and Roll Cakes
organised and hosted by  Fion of  XuanHom's Mom Kitchen Diary






22 comments:

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  1. Chiffon with some bite and not just air! I like:D

    ReplyDelete
  2. Very soft and beautiful...a perfect chiffon!

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  3. It is so beautiful! Looks really perfect!

    ReplyDelete
    Replies
    1. Not that perfect, there's still room for improvement :)

      Delete
  4. Cheah, I was thinking of lemon chiffon cake because I want to use up my lemons and here you are! Will try this weekend :)

    ReplyDelete
    Replies
    1. Oh, do let me know when you've made this, P Hong!

      Delete
  5. So fluffy soft and the zesty lemony taste of this chiffon cake is really so wonderful :D

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  6. I can tell this chiffon cake is very yummy with full of lemony taste. Love it!

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  7. Your lemon cake looks beautiful! I just restocked on my lemons, hope I have time to make this cake!

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  8. Hi Soke Hah, one of my favourite flavours for chiffon cakes. Very refreshing and nice aroma. Nice.

    ReplyDelete
  9. Its been a long time since I last ate chiffon cake. You have a perfect lemon chiffon cake.

    ReplyDelete
  10. This looks amazing! Fluffy, weightless lemony cake is irresistible!

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  11. Hi, I'm new in baking. I saw most recipes for chiffon using coconut milk and this recipe don't need. I love it. And I saw most of the recipe will lower the temp towards the end and I can't tried it using my microwave oven type bcos i can't adjust the temp during baking time, not like the conventional oven type. I finally found a recipe I can bake chiffon using my microwave oven. Thanks.

    ReplyDelete
    Replies
    1. The chiffon cake recipes using coconut milk are for Pandan chiffon cake. Hope you're successful baking the chiffon cake in your microwave oven. :)

      Delete

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