Easiest Way to Prepare Yummy Lemon Chiffon Cake

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Lemon Chiffon Cake

Before you jump to Lemon Chiffon Cake recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to lemon chiffon cake recipe. You can have lemon chiffon cake using 9 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Lemon Chiffon Cake:

  1. Provide 35 g of vegetable oil.
  2. Provide 56 g of cake flour / low protein flour.
  3. Provide 40 g of milk.
  4. Get 60 g of egg yolks (from +- 3 eggs).
  5. Prepare 1 of small lemon, zested.
  6. Provide 1/2 tbsp of poppy seed (optional).
  7. You need 105 g of egg white (from +- 3 eggs).
  8. Take 1 tsp of lemon juice.
  9. Get 50 g of granulated sugar.

Steps to make Lemon Chiffon Cake:

  1. Https://youtu.be/oI1xaVgJdOE. Lemon Chiffon Cake
  2. Heat vegetable oil to about 158°F (70°C) then transfer it into a large bowl. Sieve in the flour and mix well with a silicone spatula or wire whisk.. Lemon Chiffon Cake
  3. Mix in the cold milk to bring the temperature down. Then add egg yolks and mix thoroughly.. Lemon Chiffon Cake
    Lemon Chiffon Cake
  4. Add lemon zest and poppy seed. Do a final mixing then set aside.. Lemon Chiffon Cake
    Lemon Chiffon Cake
  5. Using a hand mixer, beat egg white and lemon juice until foamy with tiny bubbles. With the mixer running, gradually add sugar in batches. Then continue beating until it becomes stiff peak.. Lemon Chiffon Cake
  6. Add 1/3 of beaten egg white (meringue) into the yolk batter. Mix thoroughly with a wire whisk or silicone spatula.. Lemon Chiffon Cake
  7. Add another 1/3 of meringue. From here on, we want to gently fold the mixture just until no white streaks are visible. Try not to deflate the air inside the meringue..
  8. Gently fold the final part of meringue until it is 90% mixed. Check the sides and bottom of bowl for any unmixed batter with a silicone spatula. Fold just until combined. Do not overmix as the batter loses its air every time we mix..
  9. Pour batter into a 6 x 3-inch round pan with loose-bottom. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles..
  10. Bake in a preheated oven at 300°F (150°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean..
  11. [Optional] Remove the cake from the oven after 20 minutes into the baking time or when the top crust has started to form. Using a knife, score the top to make 6 equal wedges and try to do this within a minute. Immediately return into the oven to continue baking..
  12. Once the cake is out of the oven, place it upside down to cool completely. I do this by letting the edges of cake pan sit on the edges of 3 cups without touching the cake..
  13. Before unmolding the cake, run a spatula along the outside edges of cake. Serve and enjoy!.

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