Monday, September 26, 2016

Salt Lemon Chiffon

2 yolks
20g lemon juice
20g oil
38g plain flour
2-3g salt
Zest of 1 lemon

2 whites
35g sugar


  • Slightly whisk yolk
  • Mix in oil
  • Stir in lemon juice and salt
  • Sift in plain flour, mix well
  • Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
  • Fold 1/3 whites to yolk mixture
  • Fold in the rest of whites
  • Pour batter in mould
  • Bake in preheated oven at 170'C for 45-55mins (depending on oven)
  • Leave to cool upside down
  • Let it cool completely before slicing

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