Hi everyone, this is Lisa
Today I will make a lemon chiffon cake with a refreshing taste that does not require cake layering and frosting
Fluffy lemon chiffon cake topped with refreshing lemon cream cheese lava
Extremely delicate,airy and soft, melts in the mouth
The taste is extraordinarily fresh
Let’s make a 6-inch lemon chiffon cake first
3 medium-sized eggs (approximately between 55-60 grams in shell)
Separate egg yolks and egg whites
Take a fresh lemon and zest a whole lemon for later decoration
Don't grate the white part of the lemon
Cut in half and squeeze the lemon juice
The lemon juice is divided into two parts, one part is used when making egg yolk mixture
The other part is used when making cream cheese lava
Stir the egg yolk
Pour milk, lemon juice and vegetable oil
Stir well for 2-3 minutes until fully emulsified
Vegetable oil can also be replaced by corn oil, salad oil, wheat barn oil
that don’t have a strong smell
Pour in the sifted cake flour in 2 batches
Do not stir vigorously, mix in a zig-zag motion
Until no flour can be seen
The egg yolk mixture is flowing smoothly
Preheat the oven to 140C/285F
Pour some lemon juice into the egg whites. You can also use cream of tartar and white vinegar instead
This will make the meringue more stable and not easy to defoam
Mix on medium high speed and trap a lot of aire, many big bubbles appear
Add 1/3 of caster sugar and continue to mix at medium high speed
If you reduce the sugar content, it will make the meringue easy to defoam and the cake will not rise too much.
When the big bubbles turns to fine bubbles gradually
Add another 1/3 of the sugar and change to medium speed
The meringue becomes delicate and lines appear
until soft peak
Add the remaining sugar and stir at low speed
Until the meringue appears extremely delicate and shiny streaks
Lift the whisk, the tip of the peak holds its shape upright
The meringue will not flow even if you turn the bowl upside down,which is known as stiff peak
Pour 1/3 of the meringue into the egg yolk mixture and stir evenly from bottom to top
Then pour it back into the meringue
Please watch the way I fold in
Mix from bottom to top and it is not easy to defoam
Stir thoroughly until no white meringue is visible
Take a closer look at the cake batter, it's very delicate and smooth
The batter is slowly dripping while lifting the whisk
This is a 6-inch loose base baking pan
Don't use a non-stick baking pan, which may affect the rise of the cake
Pour the cake batter and tap it 1-2 times to remove the small bubbles in the cake batter
Or use a toothpick to make a circle to make the surface flat
Place the mold at the lower rack of the preheated oven, bake at 140C/285F for 40 minutes
Then adjust to 160C/320F and bake for 8-10 minutes
You can also adjust the temperature and time according to your own oven
Insert a skewer in the middle to test whether the centre of the cake is cooked. If it comes out clean, it means it is well baked
After taking out of the oven, drop the baking pan to dissapte the heat
Flip immediately
and let it cool completely
Otherwise, the middle of the cake is not completely cooled down, it will easily cause the cake to shrink
The cake is very soft and flurry
Now let’s make a lemon-flavour cream cheese lava topping
The cream cheese that has been softened in advance at room temperature, mix at a low speed
Add the caster sugar and continue mixing at low speed until the sugar is melted
The cream cheese mixture starts to become smooth
Add milk
Mix thoroughly and then add the lemon juice just squeezed out
Then add the cream in two batches
Use a whisk to mix well
The lava topping can't be too thick
So in the last step,try not to use an electric mixer to operate
avoid the lava topping being too thick
The cheese cream lava topping is dripping slowly
Turn the cake upside down
Cover with a thick cream cheese lava topping
Spread a little on the edge
So that it can flow down naturally
To make a swirl, place the cake on the turntable
The spatula is at an angle of about 35 degrees from the surface while the turntable is rotated
Sprinkle with a little lemon zest
Add some lemon slices and mint leaves for decoration
You can feel how soft the cake is
Can't wait to have a bite, it's so delicious
The texture is very delicate, soft and melts in the mouth
The cream cheese lava topping tastes refreshing.
If you like it, you can post your work to my Facebook after making at home
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You can also leave a comment to me if you have any questions
See you next time