Honey Lemon Chiffon Cake
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Cook time: 
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Serves: 4
 
Ingredients
  • 75g Plain flour/cake flour (3/4 cup)
  • 20g Sugar (1.5 tbsp)
  • 2 Egg yolks (about 45-50g for 2 yolks)
  • 30g Honey (1.5 tbsp)
  • 25ml Corn oil (2.5tbsp)
  • 25ml Water (2 tbsp)
  • 15g Lemon juice (1 tbsp)
  • Lemon zest from one lemon
  • 130g Egg whites (5/8 cup)
  • 20g Sugar
Instructions
  1. In a large bowl, mix egg yolks, sugar and honey together with a hand whisk until pale white. Add vegetable oil, mix well.
  2. Slowly add in water, lemon zest and lemon juice, stir to combine.
  3. Sift in plain flour to egg mixture, mix well again.
  4. Whisk egg whites to foamy at medium speed and add in sugar. Whisk egg whites to peak form.
  5. Fold egg whites into egg mixture in 3 batches, fold well.
  6. Pour batter into a 17cm tube ungreased pan. Gently bang pan on table top to release air bubbles.
  7. Bake in preheated oven at 170 deg C for about 25-30 minutes. When the cake is done, remove from oven and turn the pan over. Remove cake from pan after cooling.
Recipe by Anncoo Journal at https://www.anncoojournal.com/honey-lemon-chiffon-cake/