柠檬戚风蛋糕 (Lemon Chiffon Cake)

前几天安哥埋怨我太久没给他烘蛋糕了，

问他来个柠檬戚风如何？

他说好！

当天放工，他就带回数粒柠檬，

既然他连“主角”都找来了，那还等啥？

Few days ago, my husband complained that I haven't been baking much lately. I therefore suggested a Lemon Chiffon Cake, to which he agreed enthusiastically. On that very day itself, he brought a few lemons home. How else could I delay?

 谢谢Joceline的温馨提点，安迪担心过酸，

减柠檬汁，也减糖，

结果出来的成品，酸甜适中，叫人满意。

A big thank you to Joceline for her reminder to cut down on lemon juice and sugar, since I wanted to make a less sour cake.

蛋糕体松软，湿润轻盈，甜度刚好，

含带淡淡柠檬香气，属于健康好吃的蛋糕。

The end result is a cake that is soft and fluffy, moist yet light. The sweetness is just right, with a slight whiff of lemon, making it a healthy and delicious cake.

 柠檬戚风

食谱参考： Jocelinelyn,私自做了少许的调整。

（20公分中空戚风模）

材料：

蛋黄 4个、盐 （少许）、细砂糖 20克、玉米油 50克、

柠檬皮屑 1茶匙、柠檬汁 30克、水40克、低筋面粉 80克、玉米粉 10克

蛋白 5个、细砂糖 75克

做法：

1） 蛋黄+细砂糖+盐搅拌均匀。加入粟米油+柠檬汁+柠檬皮屑拌匀。

2） 筛入低筋面粉和粟米粉搅拌成均匀面糊。

3） 蛋白稍微打发，分次加入细砂糖打至湿性发泡。 （过程大约2分钟）

4) 把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

5） 再倒入戚风模里，轻轻把空气敲出。

6） 烤箱预热165度，烘烤大约45分钟。

7） 蛋糕烘好后，立刻把蛋糕取出倒扣，待冷脱模才享用。

Lemon Chiffon Cake

Recipe  Adapted from Jessie - Cooking Moments with minor changes.

Makes a 20cm Chiffon Cake

Ingredients:

4 Egg Yolks

20g Caster Sugar

Pinch of Salt

50g Corn Oil

30g Lemon Juice

40g Water

Zest of 1 Lemon

80g Cake Flour(Low Gluten Flour), sifted

10g Corn Flour, sifted

5 Egg Whites

75g Caster Sugar

Method:

1. Preheat oven to 165C, fan-baked.

2. Mix cake flour and corn flour in a bowl.

3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.

4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.

5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.

6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.

7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.

8. Bake at lower middle level for 45 minutes or until a cake tester comes out clean.

9. Invert immediately and let to cool down completely on a wire rack.

谢谢Joceline 和Jessie的及时分享，

让我 终于赶上这个月的“小拇指”列车。

Thanks to Joceline and Jessie, I am just in time to participate in this month's Little Thumbs Up.

I’m submitting this to Little Thumbs Up – Lemon that is currently hosted by Grace of Life Can Be Simple and was originally organized by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY.