Lemon Chiffon Cake



material:

Batter:

6 egg yolks
30 grams sugar
Olive oil 60 g
Milk 50 grams
10 g lemon juice
Low-gluten flour, 100 grams (sieving)

protein:

egg white 6
Fine sugar 50 g (added in two proteins)

practice:

1. Preheat oven to 160 degrees C Sift the flour

2. Stir egg yolks into the pot then add the olive oil, add milk, stirring, add salt stir, then add flour and mix well

3. In a separate bowl pour the protein to an electric mixer and beat until small bubbles after the date, add 1/2 of the sugar and lemon juice and continue stirring at high speed after the bubble to a more detailed, add the remaining sugar, stirring to high speed rigid foam


4, take half of the egg white into the (egg yolk), and after mixing with spatula and mix the way, the egg yolk mixture into the remaining meringue paste in the mix

5, pour cake mold, tapping the table exhaust air a few times, in preheated oven to 160 degrees bake for 35-40 minutes

6, cooked cakes, and can be removed immediately after the release of reverse discharge, let cool edible

By: Doris