Lemon Chiffon Cake 檸檬戚風蛋糕

Cakes, CATEGORIES | 20th June 2017 | By

Super light, airy and soft chiffon cake with lemon flavour. Without butter and baking agent, the cake is so moist and delicious. Perfect for afternoon with a cup of tea! 

Many people in Asia crazy about chiffon cake, they are light and airy. You can always find different flavours: orange, pandan, earl grey tea…. Without adding any butter and baking powder, the cake is less heavy and healthier. It is a joy to see chiffon cake rises very high in oven!

It is not difficult to make this cake, but to make it right, there are some tricks. Hope you will like it as I do! 

又是戚風蛋糕!這次做了檸檬口味,蛋糕非常鬆軟,清新不膩,最適合炎炎夏日!

非常喜歡做戚風蛋糕,不用牛油和泡打粉,在打發蛋白和蛋黃時打入空氣,蛋糕便會升高。蛋糕充滿蛋味,非常鬆軟,沒有牛油,感覺也較健康!

做戚風蛋糕不難,只要記著幾個秘訣,即使新手也可做到!

In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.

In another bowl, beat the egg yolks and sugar for about 2 minutes,  until the batter is thicken that you can draw a ribbon with batter.

Then add in oil, milk, lemon juice and lemon zest, mix well. Sift in flour, mix it gently.

Add in beaten egg whites, bit by bit, fold it gently.

Pour the batter into chiffon cake tin, then tap the tin few times to release air bubble. Put a knife into batter to burst the air bubbles.

Pop in preheated oven at 170C, bake for 30 – 35 minutes. Take out the cake from oven, tap the tin few times on the counter. The cool the cake upside down (with the bottle), this can help to prevent cake from shrinking. 

Let it cool then can untold it. Enjoy!

在大碗內,用電動打蛋器打發蛋白,打至出現大泡泡,加一茶匙檸檬汁(*這有助打發蛋白)然後分3次慢慢加入糖。打發至乾性發泡狀態(*打好的蛋白霜拉起時呈”不下彎”的尖挺狀)

在另一碗內,用電動打蛋器打發蛋黃及糖,打發約兩分鐘成蛋黃糊。加入油、牛奶、檸檬汁和檸檬皮碎拌勻,然後篩入麵粉拌勻,至幼滑沒有粉粒。

將蛋白霜分次加入蛋黃糊中,輕力拌勻 (*不要大力攪拌)。將蛋糕糊倒入模內,用膠刮或牙籤在糊內劃數圈,然後再將蛋糕模從10公分高處摔數下(*這可令氣泡跑出)放入已預熱170度焗爐,焗約30-35分鐘。

將蛋糕從焗爐拿出後,立刻拿起重重摔數下,然後倒扣放涼(可將蛋糕模放倒扣在瓶口上) *這樣可防止蛋糕塌下來

待蛋糕完全待涼後才脫模!

Lemon Chiffon Cake
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 egg whites
  2. 40 gram sugar for egg whites
  3. 2 egg yolks
  4. 40 gram sugar for egg yolks
  5. 40 ml milk
  6. 30 ml oil
  7. 100 gram cake flour
  8. 50 ml lemon juice
  9. lemon zest
  10. 材料:
  11. 蛋白 2個
  12. 糖 (打蛋白用)40克
  13. 蛋黃 2個
  14. 糖 (打蛋黃用)40克
  15. 牛奶 40毫升
  16. 油 30毫升
  17. 低筋麵粉 100克
  18. 檸檬汁 50毫升
  19. 檸檬皮屑 少許
Instructions
  1. In a large bowl, use an electric mixer to beat the egg whites and sugar until stiff peak formed, then set aside.
  2. In another bowl, beat the egg yolks and sugar for about 2 minutes, until the batter is thicken that you can draw a ribbon with batter.
  3. Then add in oil, milk, lemon juice and lemon zest, mix well. Sift in flour, mix it gently.
  4. Add in beaten egg whites, bit by bit, fold it gently.
  5. Pour the batter into chiffon cake tin, then tap the tin few times to release air bubble. Put a knife into batter to burst the air bubbles.
  6. Pop in preheated oven at 170C, bake for 30 – 35 minutes. Take out the cake from oven, tap the tin few times on the counter. The cool the cake upside down (with the bottle), this can help to prevent cake from shrinking.
  7. Let it cool then can untold it. Enjoy!
Notes
  1. *I use 6 inch chiffon cake tin
Mrs P's Kitchen http://www.mrspskitchen.net/
 
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