Sunday, November 1, 2009

Lemon Chiffon Cake

I was in my baking mood again… I’ve looked through my blog list and I found that I hardly bake chiffon cake. With the plenty of lemons in the fridge, hence I decided to bake lemon chiffon cake for afternoon tea!

Oopsss... a little bit "crack" on top of the chiffon cake...
... but then the chiffon cake tumble down after a while! Looks better huh?! = D

Goodness me! I ate 3 slices at once, still not enough though. (erm... can't have some more as I gotta control my diet! Too bad...)

The cake texture is light, soft and fluffy!


100g plain flour
1 ½ tsp baking powder
½ tsp salt
3 egg yolks
40g caster sugar
50ml olive oil
50ml water
25ml lemon juice
zest of 1 lemon

3 egg whites
40g caster sugar
½ cream of tartar

What to do

(1) Sift flour, baking powder and salt together, set aside.

(2) Separate egg yolks/whites and bring to room temperature.

(3) Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.

(4) Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.

(5) In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar, follow by cream of tartar and beat on high speed until stiff peaks form.

(6) Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

(7) Pour batter into the tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

(8) Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

(9) Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

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