Plain Chiffon
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.
Plain Chiffon
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.
Open in Cookpad AppSteps
- 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.
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