Fresh Lemon Chiffon Cake

Are you looking for recipe inspiration Fresh Lemon Chiffon Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Fresh Lemon Chiffon Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Fresh Lemon Chiffon Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Fresh Lemon Chiffon Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Fresh Lemon Chiffon Cake adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Fresh Lemon Chiffon Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Fresh Lemon Chiffon Cake use 9 type of material and 6 manufacturing step. Here’s how to make the dish.

I made this because I got my hands on a large amount of eggs.nnHere's how to remove the wax coating from lemons: Place salt onto a cutting board as I introduced in Step 1, and rub into the skin. This will remove the surface wax, and you will be able to use the lemons without worrying about it.nPlease make sure to wash the lemons well. Using the same method, you can easily remove the wax from citrus fruits such as oranges or grapefruit!!nnTo make the meringue: nIt will not mix well if there is water or oil in the bowl. Recipe by Kobayanchan.

Ingredients and spices that need to be prepared to make Fresh Lemon Chiffon Cake:

  1. 125 grams Cake flour
  2. 5 grams Cornstarch
  3. 5 Egg (medium size)
  4. 50 grams ★Sugar
  5. 60 grams ●Sugar
  6. 1 Lemon
  7. 50 ml ▲Lemon juice
  8. 1 ▲Grated lemon peel
  9. 30 ml Vegetable oil

Steps to make Fresh Lemon Chiffon Cake

  1. Rinse the lemons well with water, rub salt (not listed) into the lemon skins, and remove the wax in the surface. After rubbing it all over, wash to get rid of the salt, and grate the lemon skin. Cut it in half, and squeeze out 50 ml of lemon juice. Remove the seeds, etc.
  2. Divide the egg yolks and whites. Add the ★ sugar to the egg yolks and whip with a whisk until it takes on a mayonnaise-like consistency. After it has turned white, add in the vegetable oil, lemon juice, and grated lemon skin in that order. Place a baking pan into the oven and preheat to 170ºC (160ºC if using a gas stove).
  3. Use the • sugar for the egg whites. First, mix the egg whites with the blades of the mixer. Then beat using a hand mixer at high speed. Add in half of the sugar, beat on high for 2 minutes. Add the rest of the sugar and turn it into a proper meringue. Reduce to a low speed in order to even out the consistency, whip for about one minute, and it's done!
  4. Sift both the cake flour and cornstarch together into the egg yolk bowl from Step 2, switch to a rubber spatula, and mix roughly. Add 1/3 of the meringue at a time. First, make sure to mix the meringue and egg together properly. For the remaining two times, make sure not to break the air bubbles in the meringue.
  5. Pour the batter from Step 4 into a mold. Pour from a height if possible. After pouring all of the batter into the mold, lightly rap the mold against the table to remove air pockets. This will smooth the surface and remove excess air. Reduce the heat of the oven to 160°C and bake for 35-40 minutes.
  6. Take it out of the oven after baking, stick a toothpick, and it is done if nothing sticks to the toothpick. Immediately flip it over onto a bottle with a tall neck or similar item, and let it cool as is. Serve with cream.

How ? It’s easy? That’s how to make Fresh Lemon Chiffon Cake which you can practice at home. Hopefully useful and good luck!

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