Lemon Cardamom Chiffon
It is Diwali this week so I decided to make something inspired by the flavours found in Diwali sweets.
Increased the lemon juice in this recipe and significantly reduced the oil (around half of the oil I usually put). I also put additional sugar and less salt. Also cracked the eggs funny. Lost some egg white to the yolk pile.
Rise: It rose well in the oven with minimal collapse when it was taken out of the oven. Now I'm wondering if reducing oil helps.
Flavour: A bit more lemony now. Should have put more cardamom to bring out the spice more.
Texture: Too crumby when I cut into it. The holes aren't well defined as seen in the pic. I think its because of the little oil.
Lemon Cardamom Chiffon
It is Diwali this week so I decided to make something inspired by the flavours found in Diwali sweets.
Increased the lemon juice in this recipe and significantly reduced the oil (around half of the oil I usually put). I also put additional sugar and less salt. Also cracked the eggs funny. Lost some egg white to the yolk pile.
Rise: It rose well in the oven with minimal collapse when it was taken out of the oven. Now I'm wondering if reducing oil helps.
Flavour: A bit more lemony now. Should have put more cardamom to bring out the spice more.
Texture: Too crumby when I cut into it. The holes aren't well defined as seen in the pic. I think its because of the little oil.
Open in Cookpad AppSteps
- 1
Preheat oven to 170C. Separate eggs. Mix egg yolk batter with 30g sugar til thick and creamy. Add in oil, lemon and water mixture with pinch of salt. Then add sifted flour and baking powder with cardamom spice.
- 2
Mix egg whites in stand mixer til foamy. Add cream of tartar and mix til soft peaks. Add sugar in 3 batches until firm peaks. For this one, I stopped at the curly peak stage and used a hand whisk to finish it off. I didn't want to overmix this one.
- 3
Fold egg whites in 3 batches into egg yolk mixture. Pour into 20inch chiffon tin. Tap bench and use chopstick to pop air bubbles. Put in oven and turn down to 160C.
- 4
Bake for 15min. Take out and do slits. Turn down to 150C and bake for another 45min. Take out of oven and cool upside down.
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