Lemon chiffon cake

　- 3 egg pieces ...

　4 mins - egg white ...

　- ... 60g caster sugar　

　- ... 65g cake flour

　- Corn ... 10g

　- 2 tbsp vegetable oil ...

　- ... One small lemon (no wax used in Japan)

　　　L ... 40cc lemon juice

　　　L grated peel

　* Pinch of salt ...

　

　"Preparation"

　* Chill in the refrigerator egg whites. While the other lay the groundwork.

　* Grated lemon rind and squeeze the juice. (Add water if not enough)

　* You add the flour and cornstarch together 振Rutsu.

"Recipe"

　1 egg yolk and caster sugar in a bowl of ① / 2 insert, and beat until you have a hand mixer in white.

　Add oil ②, mix with a whisk.

　Stir in lemon juice ③.

　

　Shake well to mix into the flour again ④.

　Stir in grated lemon rind ⑤.

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　Make meringue ⑥. Put egg whites and salt in large bowl out of the refrigerator,

　　Continue to whisk while adding the remaining sugar in three separate light 泡立Tetara hand mixer about 30 seconds.　　

　Gloss can ⑦, meringue have long bow 出来たら corner stand

　　 Replaced with a whisk, mix 20 at the end - adjust the texture by hand about 30 times.

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　1 bowl of meringue ⑤ ⑧ / 3 (scoopful whisk) into a whisk to mix well.

　One more meringue ⑨ / mix to add 3.

　⑨ flow if the meringue mixture into the remaining bowl ⑩,

　　We lost in the mix until chestnuts are greeted by the white meringue Gomubera.

　流Shi入Reru chiffon fabric types from a high position ⑪.

　　 Hold tight type, turning round and round a few times to calm the cloth nailed to break even.

　

　Degree preheated oven for 30 to 180 ⑫ ~ Bake 35 minutes.

　Into the mouth of the bottle upside down to just burn Agattara ⑬, cool completely.

　Palette knife ⑭ or use a knife to remove from the mold chiffon.

taken from corocoro