Tuesday, June 20, 2017

柠檬蜂蜜戚风蛋糕 Honey Lemon Chiffon Cake

Apart from coffee flavored desserts and pastries, I am also very fond of lemon flavored ones. Today I am trying it on chiffon cake making and extremely happy with the outcome.

Honey Lemon Chiffon Cake

Ingredients 材料


5 Egg Yolks 蛋黄
60g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Olive Oil 橄榄油
40g Honey 蜜糖
60g Cake Flour 蛋糕粉
30g Rice Flour 粘米粉
1 Tsp Vanilla Extract 香草精
50ml Lemon Juice 柠檬汁
1-2 Tbsp Grated Lemon Zest 柠檬皮屑

5 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 细砂糖

Directions 做法

Preheat oven to 160C degrees.

Combine egg yolks, sugar, salt and olive oil (A) into a mixing bowl and whisk until combined.

Add honey and whisk to incorporate.

Add sifted in flour mixtures (A) and lemon juice in 2 batches. Whisk to mix until smooth with no visible lumps. Set aside.

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.

Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.

Transfer the cake batter mixture back into the meringue bowl and fold until evenly mixed.

Transfer the final cake batter into an 8 inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.

Bake in the middle rack of a preheat oven at 160C degrees for 50mins.

Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool before unmoulding.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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