Lemon Chiffon Cake

Another healthier choice....

Lemon Chiffon Cake!

 Who doesn't want a slice of fluffy and soft cake?

I'm a fan of baking chiffon cakes, 

because they are not that sweet and not as sinful too, so its better for my family too =p
Actually I don't really like sweet stuffs,
I will just take a bite/slice for my bakes and that's all.

A closer look at the texture...

Actually the cake slipped out of the chiffon pan when I inverted it,

I guess it was under baked. 

Despite this, it still tasted pretty good and moist too..

My man's breakfast for consecutively 2 days~

8/10 slices of the cake was wiped out by him...!

My all time loyal supporter...   =)

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Lemon Chiffon Cake

90g cake flour

5 egg yolks

20g caster sugar

60g canola oil

50g water

1 tbsp lemon juice (I used 1 1/2 Tbsp)

1 lemon's zest

5 egg whites

90g caster sugar

10g corn flour

1. Preheat oven to 160°C. Sift flour twice.

2. Place egg yolks and sugar in a bowl and beat well. Add water, canola oil, lemon juice and zest and stir to incorporate. Add flour and mix well until the batter becomes sticky.

3. To make meringue, combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Pour batter into an ungreased chiffon cake tube pan. Bake for 40 mins.

6. When cake is done, remove from oven and turn it over, leaving it to cool.

7. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

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Recipe Source from : Noms I Must