LEMON CHIFFON CAKE

LEMON CHIFFON CAKE
source from  :  HappyHomeBaking ; thanks... (delicious & moist)



Ingredients :

  100  gm  cake flour/superfine flour
1 1/2  tsp  baking powder
   1/2  tsp  salt
      3  egg yolks  (A/B)
    40  gm  caster sugar
    50  ml  vegetable oil
    50  ml  water
    25  ml  lemon juice
zest of 1 lemon

      3  egg whites (A/B)
    40  gm  caster sugar


Method :

1.  Sieve flour, baking powder and salt together.  Set aside.

2.  Place egg yolks in a mixing bowl, add sugar and whisk till it turns pale in colour.

3.  Add in oil, whisking till the mixture is well combined.  Add the water followed by the lemon juice.  Whisk until combined.  Add the sifted flour and whisk until the flour is fully incorporated.  Add in lemon zest and mix well.

4.  In a clean bowl, beat egg whites until frothy and foamy.  Gradually add in sugar bit by bit until just before stiff peaks form.

5.  Add beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.  (Do not over mix).

6.  Pour batter into a 18cm/7 inch ungreased tube pan.  Tap the pan lightly on a table top.  (This is to release air bubble).

7.  Bake in a preheated oven at 170'C for 45-50 minutes or until a toothpick inserted comes out clean.

8.  Remove from oven and invert the pan immediately.  Let cool completely before unmould.