Chiffon cake is light, airy & soft, butterless and easy to make.
Love the aroma from the lemon zest and a hint of tangy zing from it. The sweetness is just nice, not-too-sweet version.
Ingredients : (7" / 17c, tube pan)
(A)
60g Self Raising Flour
3 Egg Yolks
20g Castor Sugar
25g Lemon Juice
1 tsp Lemon Zest (1/2 lemon)
30ml Corn Oil
(B)
3 Egg Whites
25g Castor Sugar
1/4 tsp Lemon Juice
Step by Step :
1. Separate eggs into 2 separate mixing bowl.
2. Using a hand whisk, mix egg yolks & castor sugar till sugar dissolved.
3. Gradually add in corn oil, continue whisk to combine.
4. Add in lemon juice & zest and whisk evenly to combine.
5. Sieve in self raising flour in two batches. Mix to incorporate. Set aside.
6. Preheat oven to 160C (use top & bottom heat mode).
7. In another clean, dry bowl, beat egg whites with a handheld electric mixer on low speed till foamy.
8. Add in lemon juice & continue to beat for about 30 seconds.
9. Pour in sugar in 2 batches & continue to beat till egg whites reaches soft peak stage. (when you overturn the bowl of egg whites meringue, it won't spill out)
10. Gently fold the meringue in 3 batches, each time folding gently with a spatula until just blended. Do not overfold.
11. Slowly pour batter into chiffon tin mould. Tap lightly the mould on the table for a few times to remove any air bubbles trapped in between before sending them to the oven.
12. Bake at pre-heated oven at 160C (top & bottom heat) for 40 mins at lowest level rack. (Temperature varies from brand of oven used)
13. Once baked, immediately remove from the oven and give the pan a couple of bangs on the counter before turning upside down to cool completely.
14. Unmould from pan, flip the cake upside down. Cut before serving.
Happy Baking.