Reference to Preparing Appetizing Lemon Cardamom Chiffon
Wishing to eat Lemon Cardamom Chiffon a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful ways on producing a Lemon Cardamom Chiffon like a famous chef made.
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To prepare an extraordinary Lemon Cardamom Chiffon, below are the materials needed:
- Get 220 g of egg white.
- Take 90 g of sugar.
- You need 100 g of egg yolk.
- Take 30 g of sugar.
- Get 160 g of cake flour.
- Get 4 g of baking powder.
- Provide 45 g of oil.
- Get 50 g of lemon juice + 30g water.
- Take Pinch of cardamom.
- Use Pinch of salt.
After preparing the components, next you are good to make your 5-star Lemon Cardamom Chiffon by following the guidances on this section:
- Preheat oven to 170C. Separate eggs. Mix egg yolk batter with 30g sugar til thick and creamy. Add in oil, lemon and water mixture with pinch of salt. Then add sifted flour and baking powder with cardamom spice..
- Mix egg whites in stand mixer til foamy. Add cream of tartar and mix til soft peaks. Add sugar in 3 batches until firm peaks. For this one, I stopped at the curly peak stage and used a hand whisk to finish it off. I didn't want to overmix this one..
- Fold egg whites in 3 batches into egg yolk mixture. Pour into 20inch chiffon tin. Tap bench and use chopstick to pop air bubbles. Put in oven and turn down to 160C..
- Bake for 15min. Take out and do slits. Turn down to 150C and bake for another 45min. Take out of oven and cool upside down..
These Lemon Scones with Cardamom make the perfect breakfast, brunch treat or snack. This moist, lemony chiffon cake is simple, delicate and delicious. The texture falls somewhere between a dense butter cake and a light and airy sponge. Lemon Chiffon Cake - Lemony essence and pillowy soft texture. Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake.
Recipe : Lemon Cardamom Chiffon
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