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Sunday, 23 February 2014

Lemon Chiffon Cake 柠檬戚风蛋糕


In my earlier days of making chiffon cakes, I used to put lemon juice in the egg whites in order to beat it to full volume but I never thought of making a lemon flavour of chiffon cake before until I saw a similar recipe shared by fellow baking friend, Joceline@Butter Flour & Me.

以前做戚风蛋糕总会加些柠檬汁在蛋白液里,但是却从没想过做柠檬口味的戚风蛋糕,直到最近看了Joceline@Butter Flour & Me的作品後,对它念念不忘。柠檬是我喜欢的口味,再加上还有几天,"柠檬之月"就要结束,所以快快动手也做了一个。



Lemon Chiffon Cake
柠檬戚风蛋糕
(Recipe Source: Adapted from Orange Chiffon Cake by Cass @ 揾到食 & The Kitchen 70's)
Makes a 18cm Chiffon Cake

Ingredients:
4 Egg Yolks
20g Caster Sugar
Pinch of Salt
50g Corn Oil
30g Lemon Juice
40g Water
Zest of 1 Lemon
88g Cake Flour(Low Gluten Flour), sifted
12g Corn Flour, sifted

4 Egg Whites
75g Caster Sugar

Method:
1. Preheat oven to 160C, fan-baked.
2. Mix cake flour and corn flour in a bowl.
3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.
4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.
8. Bake at lower middle level for 35 minutes or until a cake tester comes out clean.
9. Invert immediately and let to cool down completely on a wire rack.





~Enjoy!~

58 comments:

  1. 哇!朋友,你的chiffon做得好美的。柔柔嫩嫩。很good!

    ReplyDelete
    Replies
    1. Joceline, 我用了自己较熟悉的食谱来做,因为之前已做了几个橙味的,很受欢迎。

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  2. For a change of lemon flavour sounds wonderful rather than my usual orange chiffon cake that I normally baked. Love the texture soft cottony of this chiffon cake of yours.

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    Replies
    1. Mel, I like both versions lah. I made the orange chiffon cake for a few times now, just that i don't really like the photos that i took so i still haven't posted yet, hahaha!

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  3. what a soft looking cake! enjoying already

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    Replies
    1. VB, the cake was softer with the addition of corn flour.

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  4. 原来你可以读我的思想,哈。。。。。。我昨天才和shaun说,没有做过柠檬蛋糕,不如来个轻盈的戚风,就看到你的分享了,蛋糕好清新的感觉,喜欢呢!

    ReplyDelete
    Replies
    1. Aunty, 我的已经吃完了,现在等你请吃!

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  5. Hi Jessie! As usual you make lovely chiffon cakes. Lemon is a very refreshing flavour and chiffon cake is not as fattening as butter cakes :)

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    Replies
    1. Phong Hong, I like both the cakes, hahaha, but this week I try not to bake at all, I think even baking a cake for once a week is considered too much for our sugar intake but if I don't bake, I don't know what my son can eat when he comes home starving.

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  6. Jessie, Your lemon chiffon cake looks perfect, soft and cottony. Please share a slice with me for afternoon tea :)

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  7. 闻到香味,我就“扑”过来了,好好吃哦!

    ReplyDelete
    Replies
    1. Jozelyn, 要茶还是咖啡,哈哈哈!

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  8. 我来吃酸酸的柠檬蛋糕。

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  9. 柠檬香~我喜欢!跟你换我家的冰棒!嘻嘻~

    ReplyDelete
    Replies
    1. 小厨,你的是非一般的冰棒,好看又好吃。

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  10. 人人都在赶‘柠檬月’的这阵风,嘻嘻!
    柠檬七风,我也喜欢哦!

    ReplyDelete
    Replies
    1. Eileen, 是咯,没有时间还是很勤力的赶,搞到家乱乱的都没有时间收拾。

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  11. 各的戚风,各有千秋,都看起来是好吃的!
    在校园里却无法做喜欢的事-烘培。。。哎呀

    ReplyDelete
    Replies
    1. 小食代, 真的,也是这原因我们一年也吃下不少的戚风蛋糕。

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  12. 酸酸甜甜的,肯定好吃!!
    说来,我也没有做过这个口味的呢:)

    ReplyDelete
    Replies
    1. 鲸鱼, 我也是这样觉得,所以行动了。

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  13. 感觉很清新的柠檬戚风,来一片吧! :)

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  14. Hi Jessie,
    Your cake looks so spongy and yummy!
    I would usually make a pot of tea on my chiffon baking day!

    ReplyDelete
    Replies
    1. Joyce, shake hand shake hand, I don't drink coffee(of well, only iced coffee that I drink) & would like to have the cake with the tea too!

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  15. 看到你这美美的戚风,好想动手咧。^o^
    可是我很久没有做戚风蛋糕了,真担心会不及格咯。。。嘻嘻!

    ReplyDelete
    Replies
    1. Irene, can want lah, hubby will sayang you more, hahaha.

      Delete
  16. 我想念它的绵密
    上个周末终于开工了
    要开始再烤了

    ReplyDelete
    Replies
    1. 38隐形人, 吃不厌的蛋糕,相信只有戚风蛋糕吧!

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    2. 真的
      以前每次一个星期做三粒以上

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  17. 秀色可餐,真美呀!
    是不是长得美的人,做什么都会美呀?

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  18. 喜欢你那兰色的木板,这个柠檬味的蛋糕, 真像尝试一下它的口味。
    我家的孩子都不“hao”的, 所以我无从下手了!

    ReplyDelete
    Replies
    1. May, 那就做巧克力口味给他们,哈哈!

      Delete
  19. Hi Jessie,

    I have heard of beating egg white with lemon juice but have tried this interesting method yet. Seeing your beautiful chiffon cake, I'm fully convinced :D

    Zoe

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    Replies
    1. Zoe, yeah, this was exactly how I felt when I first saw Joceline posted her recipe.

      Delete
  20. Hi Jessie, I tried with rice flour for this cake which is good. Perhaps, I should try also with cornflour like yours which looks spongy and soft.

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    Replies
    1. Kimmy, I can't recall whether I have used rice flour making chiffon cake b4 but I notice that using corn flour really makes the texture softer than normal chiffon cake. And moist too.

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  21. HI Jessie.
    Beautiful cake! Love the refreshing smell of lemon and also orange.

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    Replies
    1. Amy, me too. I have made the Orange Chiffon Cake for 3-4 times now but I still haven't posted it.

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  22. Your lemon chiffon is so beautifully made! I would sure love to try a piece with the refreshing citrus taste.

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    Replies
    1. Mich, yeah, I think you will like the taste too and they are light & soft & moist!

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  23. Oh wow, your cake looks so soft Jessie. No baking for me in meantime though cos of water rationing.

    ReplyDelete
    Replies
    1. Heard of this have been happening in Selangor lately.

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  24. Hi Jessie, long time I didn't visit here already and was enjoying myself feasting on your lovely bakes...love the lemon buttercake to bits! so fine! Long time I have not bake chiffon cakes I think I might have lost touch already:P Yours looks so soft and fluffy!

    ReplyDelete
    Replies
    1. Jeannie, thanks for your sweet lovely comment here. I have also not being visiting you for a long time, hehe!

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  25. what a perfect looking cake!

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    Replies
    1. Hi Buket, thank you very much, chiffon cake is my family's fav cake & we usually eat it without any frosting.

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  26. Jessie, the chiffon looks so soft, i just can't resist the fragrant from lemon cake!

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    Replies
    1. Tze, thanks. I have to stop myself from baking chiffon cake as I'm putting on weight again, hahaha!

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  27. 柠檬口味也是我的最爱,我也很久没有做戚风蛋糕了。
    你的蛋糕看了嫩嫩的,看了就很好吃哦 :)

    ReplyDelete
    Replies
    1. Cass, 这个可是从你家带回来的食谱,用了很多次了。

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  28. 好美的 Lemon Chiffon, 可惜我每次做chiffon都做不起,想问问做chiffon有什么密切或什么要注意的事项吗?为何每次我做都沉下来的?谢谢您宝贵的意见。

    ReplyDelete
    Replies
    1. Simon, 我个人习惯把冷的蛋先从冰箱里拿出来,放在温室大约半个小时。用来打蛋白的盆和所有的用具都要乾的。打蛋白时我是开始用慢速打。用的是戚风盘来烤。最难控制的是烤炉,每个人的炉都不同,看个人的来定,也要看位置。你可以去君之的网站看看他打发的蛋白,又或者去you tube看看影片来做参考。

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  29. 谢谢您宝贵的意见,我会再试试,谢谢!

    ReplyDelete