Lemon Chiffon Cake

This week I have been busy at work as I just came back from a month of hibernating. I was craving for something light and lemon chiffon cake came to my mind. I love the zesty lemon aroma and the cake was soft and fluffy. This is the taste I want and I am happy with this bake.

Recipe Source: Jessie Cooking Moment

Ingredients:

4 Egg Yolks

20g Caster Sugar

Pinch of Salt

50g Corn Oil

30g Lemon Juice

40g Water

Zest of 1 Lemon

88g Cake Flour(Low Gluten Flour), sifted

12g Corn Flour, sifted

4 Egg Whites

75g Caster Sugar

Method:

1. Preheat oven to 160C, fan-baked.

2. Mix cake flour and corn flour in a bowl.

3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.

4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.

5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.

6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.

7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.

8. Bake at lower middle level for 35 minutes or until a cake tester comes out clean.

9. Invert immediately and let to cool down completely on a wire rack.