Lemon Chiffon Cake


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Lemon Chiffon Cake
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Egg White
  1. 2 egg whites
  2. 3 tbsp. (45 grams) of Gavia
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of Gavia
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. 1/2 tsp. of baking powder
  6. 1/8 tsp. of salt
  7. 1/4 tsp. of lemon extract
  8. ¼ tsp. of vanilla extract
  9. 2 tbsp. (30 ml) of vegetable oil
  10. 2 tbsp. (30 ml) of milk
  11. Zest of one lemon
Instructions
  1. For the egg yolk batter, in a bowl whisk egg yolks and Gavia until pale and fluffy.
  2. Add in lemon extract, vanilla extract and zest of one lemon.
  3. Sift in plain flour, cornstarch, baking powder and salt until just combined. Set aside.
  4. In your mixer bowl, whisk egg whites on high speed until frothy. Then slowly add in Gavia.
  5. Whisk on high speed until stiff peaks.
  6. Fold in egg white batter into egg yolk batter a third at a time.
  7. Transfer into a 6 inch ungreased chiffon cake pan.
  8. Bake it in the oven at 170C for 35 minutes.
  9. Let it cool upside down completely.
  10. Use a thin knife carefully slide around the pan to remove the cake.
  11. Serve with blueberry and whipped cream.
Gavia http://gaviasweet.com/
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