檸檬シフォンケーキ Lemon Chiffon Cake

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recipe
LEMON CHIFFON CAKE
Special equipment : Baking tin 24cm of diameter and 10cm depth.
Makes 8 portion

ingredients
150 g : Cake flour
0.5 tsp : Baking powder
0.25 tsp : Salt
8 - : Egg yolks
120 ml : water
170 ml : vegetable oil
2 tbsp : lemon juice fresh
160 g : Castor sugar
0.5 tsp : grated lemon rind
9 - : Egg whites
1 tbsp : Castor sugar
0.5 tsp : Cream of tartar

method
Batter
Pre heat the oven to 160c.
Pour the water and vegetable oil into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.
When the water and oil mixture has cooled, sieve the cake flour, baking powder and salt.
In a bowl, combine the egg yolks, water & oil mixture, lemon juice and grated lemon rind.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth.
Set aside.
Whisk the egg whites lightly and sieve in the cream of tartar and castor sugar.
Continue to whisk until the mixture is stiff.
Do not overheat or allow the mixture to become dry. Set aside.

Baking the cake
Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula.
Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould.
Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould.
Allow it to cool for 1 hour.
Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
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by moulegai | 2003-10-08 18:18 | ボンボン bonbon | Comments(0)

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