Lemon chiffon cake

Tag: Bake  
Difficulty: 2/5 ★★☆☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 32 minutes

Nutrition Analysis (per 100g)

Energy: 269.3 kcal  
Carbohydrate: 38% | 25.7g  
Protein: 11% | 7.7g  
Fat: 51% | 15.2g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Egg: 250g (about 5 pcs)
• Cake flour: 85g
• White sugar: 60g
• Corn oil: 50g
• Milk: 4g
• Lemon juice: 30g
• Lemon zest: 10g

Cooking Steps

Step 1/10

Prepare ingredients according to required ingredients;

Step 2/10

Separate the egg whites and yolks and set aside;

Step 3/10

Pour lemon zest, lemon juice, corn oil, and milk into a mixing bowl and mix evenly;

Step 4/10

Then sift in the low-gluten flour, stir in a Z-shape until there is no dry flour, add the egg yolk, and stir until smooth;

Step 5/10

Add sugar in portions to egg whites and beat until dry peaks form;

Step 6/10

Add 1/3 of the meringue to the egg yolk paste and mix evenly;

Step 7/10

Pour it back into the meringue and mix evenly;

Step 8/10

Pour the cake batter into an 8-inch chiffon mold and level the surface;

Step 9/10

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray and cake mold into the second layer of the machine and start cooking immediately;

Step 10/10

After cooking is completed, quickly turn the cake upside down to cool. When the cake is no longer hot to the touch, press to release it and enjoy.