Рецепт Honey Lemon Chiffon Cake 蜂蜜柠檬戚风蛋糕
The weather in the past one week was terribly hot and I had no mood to loiter in the kitchen for too long. For our afternoon tea, I whipped up a quick and easy chiffon cake. This light and delicately soft chiffon cake wasn't too sweet but the combination of honey and lemon was just perfect. Definitely another keeper recipe!
Honey Lemon Chiffon Cake
Ingredients:
- 75g Plain flour
- 20g Sugar
- 2 Egg yolks (about 45-50g for 2 yolks)
- 30g Honey (1.5 tbsp)
- 25ml Corn oil (2.5tbsp)
- 25ml Water (2 tbsp)
- 15g Lemon juice (1 tbsp)
- Lemon zest from one lemon
- 130g Egg whites
- 20g Sugar
Method:
In a large bowl, mix egg yolks, sugar and honey together with a hand whisk until pale white. Add vegetable oil, mix well.
Slowly add in water, lemon zest and lemon juice, stir to combine.
Sift in plain flour to egg mixture, mix well again.
Whisk egg whites to foamy at medium speed and add in sugar. Whisk egg whites to peak form.
Fold egg whites into egg mixture in 3 batches, fold well.
Pour batter into a 17cm tube ungreased pan. Gently bang pan on table top to release air bubbles.
Bake in preheated oven at 170 deg C for about 25-30 minutes. When the cake is done, remove from oven and turn the pan over. Remove cake from pan after cooling.
75克 底筋面粉
20克 细糖
2粒 蛋黄 （2粒蛋黄约45-50克）
30克 蜂蜜 （1.5汤匙）
25毫升 栗米油（2.5汤匙）
25毫升 水（2汤匙）
15克 柠檬汁（1汤匙）
1粒柠檬皮屑
130克 蛋白
20克 细糖
在碗里放入蛋黄，20克细糖和蜂蜜搅拌后致蛋黄打到变白时，放入油，搅拌均匀。
在另一个碗里放入蛋白，用电动打蛋器稍微打发泡沫后，分次放入20克细糖打发致湿性泡发。
将蛋白霜分3才放入蛋黄糊里搅拌均匀。
把面糊倒入17cm模子了，将气泡敲出。
送入预热烤箱摄氏170度烘烤约25-30分钟。蛋糕烤好后，取出立刻倒扣，冷却后才脱模。