Plain Chiffon

Name: Plain Chiffon
Cuisine: British
Ingredients: 220 g egg whites (6 eggs, ALDI FR extra large); 85 g caster sugar (for egg whites); Pinch cream of tartar; 110 g egg yolks (6 eggs, ALDI FR extra large); 35 g caster sugar (for egg yolks); 70 g corn oil; 100 g water; 5 g lemon juice; Grated lemon rind (1 lemon); Pinch salt; 170 g cake flour (Indonesian blue packet); 5 g baking powder

mvn @cook_18938310

First day back from Japan with my new tins from Kappabashi Street. Decided to test a recipe from Rakutan website to test drive these new tins. Modified it slightly but maybe I shouldn't have.

Rise: The chiffon rose nicely in the oven. Maybe I got impatient with taking it out too early as it collapsed. Will try lower temperature and longer bake next time.

Flavour: A bit light on the lemon flavour. Could do with a bit more sugar for stability and lemon juice. Not sure about acidity of the mixture.

First day back from Japan with my new tins from Kappabashi Street. Decided to test a recipe from Rakutan website to test drive these new tins. Modified it slightly but maybe I shouldn't have.

Rise: The chiffon rose nicely in the oven. Maybe I got impatient with taking it out too early as it collapsed. Will try lower temperature and longer bake next time.

Flavour: A bit light on the lemon flavour. Could do with a bit more sugar for stability and lemon juice. Not sure about acidity of the mixture.

mvn @cook_18938310

First day back from Japan with my new tins from Kappabashi Street. Decided to test a recipe from Rakutan website to test drive these new tins. Modified it slightly but maybe I shouldn't have.

Rise: The chiffon rose nicely in the oven. Maybe I got impatient with taking it out too early as it collapsed. Will try lower temperature and longer bake next time.

Flavour: A bit light on the lemon flavour. Could do with a bit more sugar for stability and lemon juice. Not sure about acidity of the mixture.

First day back from Japan with my new tins from Kappabashi Street. Decided to test a recipe from Rakutan website to test drive these new tins. Modified it slightly but maybe I shouldn't have.

Rise: The chiffon rose nicely in the oven. Maybe I got impatient with taking it out too early as it collapsed. Will try lower temperature and longer bake next time.

Flavour: A bit light on the lemon flavour. Could do with a bit more sugar for stability and lemon juice. Not sure about acidity of the mixture.

Saved

Ingredients

White meringue
220 gegg whites (6 eggs, ALDI FR extra large)
85 gcaster sugar (for egg whites)
Pinchcream of tartar
110 gegg yolks (6 eggs, ALDI FR extra large)
Yolk mixture
35 gcaster sugar (for egg yolks)
70 gcorn oil
100 gwater
5 glemon juice
Grated lemon rind (1 lemon)
Pinchsalt
170 gcake flour (Indonesian blue packet)
5 gbaking powder

Saved

Steps

1

Whip egg yolks with 35g sugar til light in colour.
2

Add oil and mix. Then add water, lemon juice, rind and salt. Sift flour and baking powder and mix with whisk til smooth. Set aside.
3

Whip egg whites in stand mixer on medium (setting 3 KA) until frothy. Add cream of tartar. Mix until soft peaks. Add caster sugar in 3 batches until firmish peaks.
4

Add meringue to egg yolk mixture in 3 batches. Pour into 20 inch chiffon tin (filled 75%). Place in oven (preheated at 175C) for 5 minutes. Then turn down to 155C for another 30 minutes. Turn down to 150C for another 15min. Cool upside down.

Saved

Cooksnaps

Saved

mvn @cook_18938310

on October 17, 2019 21:17

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