This lemon-flavored chiffon cake is very, very tasty. You may be able to imagine what it tastes like, but when you actually taste it, you'll still be surprised why it has such a fresh and delicate taste. It is full of lemon aroma, but without any unpleasant sourness. It's a cake I make again and again. I'm sure you'll love drops!
By yen to be happy
<h2>Royalties</h2>
4 large eggs
Lemon juice 30 g
Water 80 g
Corn oil 50 g
Low powder 130g
Caster sugar 40+60 g
Baking soda 1 g
<h2>Practice steps</h2>
1, first of all, the fresh lemon scrub clean, squeeze out the lemon juice, note that this lemon juice is in the egg yolk paste! Divide the yolks of the eggs in a large bowl and pour in the yolks, 40 g of caster sugar, salt, corn oil, water, lemon juice and stir until all are well mixed
2, low gluten flour and baking soda mixed into the liquid, and with a spatula to mix well, no particles can be in another egg bowl to beat the egg whites. Add another 60 g of caster sugar in 2-3 dividers and whisk at high speed with an electric whisk. Beat until you slowly lift the beaten egg head, and the beaten egg head can pull out the upright sharp corner. The beaten egg white should be very delicate, and the beaten egg cream should be very shiny and delicate Take 1/3 of the beaten egg white into the batter and mix well with a spatula. Pour 1/3 of the egg white into it and continue mixing.
3: Then pour all the batter back into the egg white bowl and mix well again to become a smooth and delicate cake batter. The batter should be very thick and delicate. The mixing process should be greatly mixed, and the mixing should be even!
4, pour the cake paste into the measuring cup, pour into 12 cake molds, about 8 points full! Bake in a preheated oven at 150°C for about 28 minutes until the cake is fully bulging and the surface is golden brown. Stick a toothpick into the center of the cake, and if there is no residue on the toothpick pulled out, it means that it is baked.
5. Take out the baked cake and eat it more deliciously after cooling. Tip: This cake will be slightly retracted when baked, and the surface will be a little wrinkled, which is normal!
6, bake the cake with the Haishi C40 oven, because of the sealing of the double-layer door, the internal temperature is very precise, and the cake is baked evenly, and the effect is very good!
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