Lemon flavoured chiffon cake, soft, airy and fluffy with a refreshing citrus flavour.

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Lemon Chiffon Cake (6 inch)

Egg Yolk Batter:
Cake flour 50g
Salt A pinch
Corn oil 30g
Egg yolks 48g
Lemon juice 25g
Water 15g
Lemon zest From 1 lemon

Meringue:
Egg whites 95g
Lemon juice 3g
Granulated sugar 40g
Corn flour 3g

Preparation:
1. Zest a lemon with a cheese grater, set aside.
2. Cut lemon into half, squeeze to extract the juice, set aside.
3. Separate egg yolks from egg whites, freeze egg white for about 10-15 minutes.

Egg Yolk Batter:
1. Sift flour and salt into a bowl, add corn oil and whisk until well combined.
2. Add egg yolks, water, lemon juice, and lemon juice, whisk until well combined.
3. Preheat oven to 150 degree Celsius.

Meringue:
1. Remove egg whites from freezer, add lemon juice to egg whites.
2. Whisk with medium speed until frothy, add 1/3 of granulated sugar.
3. Continue whisking with medium speed until foamy, add another 1/3 of granulated sugar.
4. Continue whisking with medium speed until soft peak, add remaining granulated sugar.
5. Continue whisking with low speed until the meringue is almost stiff (with a tip folding over when the beaters are lifted).

Chiffon Cake:
1. Add 1/3 of the meringue to egg yolk batter, fold gently until combined.
2. Add another 1/3 of the meringue, fold until combined.
3. Add remaining meringue and fold until well combined.
4. Pour batter into a 6-inch loose bottom baking tin, swirl with a skewer to remove air bubbles.
5. Bake in the preheated oven 爱他150 degree Celsius for 40-50 minutes (kindly adjust the baking time and temperature according to your own oven).
6. Remove from oven, drop baking tin on countertop to release hot air inside the baking tin.
7. Invert the it immediately, let it cool down completely.
8. Release the cake from the baking tin.
9. Chiffon cake can be kept in freezer for 7 days and 3 days in the fridge (properly wrapped with cling wrap or stored in air tight container).
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柠檬戚风蛋糕 (6 寸)

蛋黄糊:
低筋面粉 50g
盐 一小撮
玉米油/色拉油 30g
蛋黄 48g
柠檬汁 25g
清水 15g
柠檬屑 取自一个柠檬

蛋白霜:
蛋白 95g
柠檬汁 3g
细砂糖 40g
玉米淀粉 3g

提前准备:
1. 取一个柠檬，把柠檬皮削成屑，备用。
2. 柠檬切半，榨汁，备用。
3. 蛋清蛋黄分开，蛋清冷冻10-15分钟至边缘出现冰渣。

蛋黄糊:
1. 低筋面粉和盐过筛，加玉米油，搅拌均匀。
2. 加入蛋黄，清水，柠檬汁和柠檬屑，搅拌均匀。
3. 烤箱预热150摄氏度。

蛋白霜:
1. 蛋白从冷冻柜取出，加入柠檬汁。
2. 用中速打发至出现大气泡，加入1/3细砂糖。
3. 继续中速打发至气泡变绵密，加入1/3细砂糖。
4. 继续以中速打发至中性发泡，加入剩余细砂糖。
5. 继续以低速打发至差不多干性发泡（提起打蛋头蛋白呈小弯钩）。

戚风蛋糕:
1. 把1/3蛋白霜加入蛋黄糊中，轻轻翻拌均匀。
2. 再加入1/3蛋白霜，翻拌均匀。
3. 加入剩余蛋白霜，翻拌均匀（至没有看到蛋白霜为止，但不要过度翻拌以免蛋白霜消泡）。
4. .把面糊倒入6寸活底烤盘里，用竹签在面糊里来回划几圈去除气泡。
5. 送入烤箱，150摄氏度烤40-50分钟（请根据自己的烤箱调整温度和烘烤时间）。
6. 出炉后震出热气。
7. 马上倒扣，凉至完全冷却。
8. 脱模。
9. 戚风用保鲜膜包好或用密封盒保存，冷冻保存7天，冷藏保存3天。
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BGM: The Trapezist by Quincas Moreira

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