Lemon Chiffon Cake 柠檬戚风蛋糕

11.8.14 (Mon)

Happy Monday to all from Brisbane!

 

I haven't been stopping to bake ever since we came here. When we were staying with our friends, she has a big oven and I bake 2-3 times weekly. Now that we moved to our own place (rented house), I specially requested Hubby to buy an oven for me so that I can continue to bake (the existing oven in the house was too old and limited baking functions). Then I saw this toaster oven on promotion in Aldi, so I asked for permission to buy and Hubby agreed! Though it's a small little oven, but I am more than happy!

 

So, this morning, I baked lemon chiffon cake. Initially, I was a lil worried that the cake will sink after baked or cooled down. But, thankfully, the cake turned out well and yummy. The texture was light and fluffy! I gave 2 pieces to my neighbour and he was so happy, asking how he could reward me for the cakes..haha..I told him, no worries, I like to bake and share with people.

 

 

Ingredients

6 egg whites

60g caster sugar

1 tsp cream of tartar

80g cake flour

1 tsp baking powder

1 lemon zest

6 egg yolks

30g caster sugar

50g extra light olive oil/canola oil

80ml milk

 

Method

1. Preheat oven to 170C / 335F.

 

2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (I just poured in the sugar and cream of tartar together)

 

 

3. Sift the cake flour and baking powder, mix well.

 

4. Whisk the egg yolks with the 30 grams of caster sugar, until the sugar completely dissolves. Stir in the oil, bit by bit, until completely combined. Add the milk and stir well.

 

 

5. Sift the flour mixture into the egg yolk mixture, in three batches. Combine well. Add in the lemon zest.

 

6. Fold-in the beaten egg whites with a spatula and gently combined well.

 

7. Pour the batter into the cake pan and bake in the preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 160C / 320F. Continue to bake until cooked through. A needle comes out clean when inserted in the middle.

 

 

8. Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.