檸檬雪芳蛋糕Lemon Chiffon cake

Name: 檸檬雪芳蛋糕Lemon Chiffon cake
Cuisine: 臺灣
Ingredients: 雞蛋 5隻; 檸檬汁及皮 40ml; 糖 100g; 油 80ml; 水 60ml; 面粉 100g; 忌廉 150g; 水果及其他作裝飾 適量

預備食材

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1.把蛋白和蛋黃分開;將1半糖及檸檬汁分開2-3次加入打至蛋白打至企身。Separate egg white and yolk. Add in half of the sugar and lemon juice & zest into egg white in 2-3 times until firm.
2.蛋黃和另1伴的1糖和檸檬茶汁皮丶油及水打發一下Whisk egg yolk with the other half of sugar and lemon juice & zest, also oil and water.
3. 把篩過的面粉拌入蛋黃漿，然後打發一下至沒有粉粒。Add the filtered flour into the egg yolk batter and then whisk until smooth.
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4.把1/3蛋白拌入蛋黃漿及用機打發一下. 重複一次。Stir 1/3 egg white into egg yolk and whisk a bit. Repeat once.
5.最後再把蛋黃漿倒回剩下1/3的蛋白拌勻Then stir well into the rest of 1/3 egg white
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6.以170度烤30-40分鐘Bake 30-40 mins at 170c
7. 蛋糕放涼時，把忌廉打發至凝固狀後唧在蛋糕上，放上水果作裝飾。Whisk the cream until firm when the cake is cooling down. Then place the cream and fruits on top as decoration.