Nobody believes such a fluffy and moist cake is made with lemon! Very easy and delicious lemon chiffon cake
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Prepare a larger lemon, or you can use 2 smaller one.
First wash the lemon with water and rub it with a little salt
Scrub out the lemon peel, just the yellow part
Cut the lemon and squeeze out the lemon juice
Total 30 ml (2 tablespoons) of lemon juice required
30 ml (2 tablespoons) water, if you want a stronger lemon flavor, replace 30 ml of water with lemon juice
40 ml (3 tablespoons) cooking oil
Prepare 5 eggs, separating the whites and yolks
Put the egg whites into a clean bowl
5 egg yolks put in lemon juice mixture
Mix well
80 grams (10 tablespoons) cake flour/low gluten flour
Sift and add into the egg yolk batter
Mix well
5 egg whites with a few drops of lemon juice
Beat on medium-high speed until large fish-eye bubbles appear
Add 75 grams (6 tablespoons) of sugar in three times
Continue whipping on medium-high speed
Whip until small fish-eye bubbles appear, add 1/3 of the sugar
Continue whipping on medium-high speed
Whip until slight texture appears, add 1/3 sugar
Continue whipping on medium-low speed
Whip until the hook appears, neutral or dry foam is fine
Add some of the meringue to the egg yolk batter and mix well
Mix well then pour into the meringue
Continue to mix well
The final cake batter is this state
Pour into the prepared cake mold, cake pan size 18 cm/7 inches
Scrape with a spatula to smooth
Put in preheated oven on the lower middle shelf and bake at 150°C (300°F) for 50 minutes
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Out of the oven, immediately shake twice and then turn upside down to cool
Let it cool and then unmold it
If you like cream, you can whip some cream for decoration, or you can eat it directly
Wow, very nice color inside
Cut and enjoy, very strong lemon flavor
Very fluffy, as soft as clouds
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