Lemon Glow Chiffon Cake (foodloversrecipes) 225g self raising cake flour 300g caster sugar 3.5g salt (1/2 teaspoon) 108g canola oil 130g egg yolks 300g egg whites 156g water 30g lemon juice zest from 3 lemons 1 teaspoon vanilla essence 4g cream of tartar (1 1/4 teaspoons) Heat your oven to 155 degrees celcius, fan-forced. In a large mixing bowl, combine the flour, all but two tablespoons of sugar and the salt. Using a handheld beater or stand mixer, mix the dry ingredients for one minute until well incorporated. Make a well in the centre of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute or until smooth. Stir in the lemon rind. In a second large mixing bowl, beat the egg whites until they are frothy and add in the cream of tartar. Continue to beat on medium speed until stiff peaks are formed. Using a slotted spoon or balloon whisk, fold the egg whites into the batter until just blended and no traces of egg whites remain. Pour the batter into the (ungreased) pan and run a small metal spatula or knife through the batter to prevent air pockets. Bake for 60-65 minutes (63 was good for me) or until the cake bounces back when lightly pressed in the center. Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* until it is completely cool – approximately three hours. Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar to serve. Source: mmmmsugar
Posted on: Fri, 17 Oct 2014 14:50:22 +0000
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