Lemon Chiffon

My younger boy has a very sweet tooth (that explains the many tooth decays he had when he was younger 😜).

He is my No. 1 fan for everything I bake. And since he requested for a cake, any cake, I decided to pull out this recipe from my shelf and bake this Lemon Chiffon. It was a hit, again! Although I felt that the taste of lemon could be stronger.

Recipe adapted from
The Domestic Goddess Wanababe

Ingredients

•  7 egg yolks
•  50 sugar
•  60ml freshly squeezed lemon juice
•  1/2 tsp salt
•  60ml cooking oil - I used canola oil
•  2 tbsp grated lemon zest
•  110g cake flour

•  7 egg whites
•  130g sugar
•  1/2 tsp cream of tartar

Method

1. Beat egg yolks and sugar till light and pale.
2. Add the oil and continue to beat till combined.
3. Add the lemon juice, followed by lemon zest.
4. Add the sifted flour and mix till just combined.
5. In a separate clean mixing bowl, whisk the egg whites till foamy, add cream of tartar.
6. Gradually add the sugar and whisk till stiff peak.
7. Mix 1/3 of the egg white mixture into the lemon mixture to "loosen" the batter.
8.  Fold in remaining 2/3 of the egg white (gently) in 2 separate additions until no white streaks. 
9.  Pour the batter into an UNGREASED chiffon tin.
10. Drop the chiffon tin on the table top few times to release air bubbles
11. Bake at 180°C for 65mins to 70mins. 
12. Cover the cake with a piece of aluminium foil if the cake top is too brown. 
13. Cool the cake upside down until it is completely cool before unmolding.