柠檬戚风蛋糕

突然想学做戚风蛋糕
兴奋的买了个18cm模
利用家里剩下的数粒柠檬
上网找食谱   烘配去~
结果第一次的戚风蛋糕没发得很高
虽然味道不错但就少了戚风蛋糕该有的松软与口感

很不甘心的几天后又尝试了一次
吸取上次的这次只用了下火烤
再把模放在离下火尽可能最远的距离
一样的步骤与烘烤时间
（因为上次不发的原因我觉得是上火把蛋糕表面给太快烤熟了） 《--失败了只好自己乱揣摸一番

结果还真的成功了！
蛋糕倒扣待凉后试着脱模
脱模过程快和容易得吓了我一下（菜鸟以为这是最难的部分）

美丽的蛋糕就呈现在眼前
当晚还迫不及待上脸书分享这成功作品 ：）


Lemon Chiffon Cake

Ingredients
(makes one 18cm cake)
100g cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
50ml water
25ml lemon juice
zest of 1 lemon

3 egg whites
40g caster sugar

Method:

1. Sieve flour, baking powder and salt together, set aside.
2. Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
3. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
4. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.
5. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until  just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).
6. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
7. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
8. Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Recipes from: Happy Home Cooking