התמונה להמחשה בלבדMeyer Lemon Chiffon Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. The precise balance between subtle sweetness and distinct lemon undertones transforms each slice into a light, caressing culinary journey.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat the oven to 170ºC.
- 2Separate yolks from egg whites and refrigerate the egg whites for 15 minutes.
- 3In a bowl, beat the egg yolks with a third of the sugar until the mixture is creamy. Add the oil and lemon peel.
- 4Squeeze the lemons and add the juice to the mixture. Place the flour and baking soda powder and mix gently.
Nutrition
- Calories
- 352
- Protein
- 3.4g
- Carbs
- 71.1g
- Sugar
- 64g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
Incorporate a touch of vanilla into the yolk mixture to deepen the flavour. If Meyer lemons are not available, use regular lemons with a bit more sugar.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. The precise balance between subtle sweetness and distinct lemon undertones transforms each slice into a light, caressing culinary journey.