chinese bakery-style lemon chiffon cake

Name: chinese bakery-style lemon chiffon cake
Cuisine: Asian
Ingredients: 25g vegetable oil; 50g cake flour; 50g milk; 1 tsp vanilla extract; 3 large eggs separated; 1/8 tsp cream of tartar, or 1/4tsp lemon juice or 1/4tsp vinegar; 30g sugar; 1/2 egg white; 20g erythritol or sugar; 1/8tsp cream of tartar; 20g erythritol or sugar; 30g lemon juice; 25g eggs; 4g butter; 30g milk; 4g egg yolk; 1tsp vanilla extract; 1tsp cornstarch; 1 lemon; 30g sugar; 50g water; 100g thickened cream; 15g powdered sugar; 1/2tsp gelatine; 1tbsp lemon zest; 1tsp vanilla extract; 30g white chocolate; 10g thickened cream

Instructions

A light and fluffy chiffon cake sandwiching a layer of lemony pastry cream, frosted with airy whipped cream, and topped with white chocolate ganache, candied lemon slices and crunchy meringue kisses. Great for birthdays and for special events, or just as a beautifully presented not-too-heavy treat. This recipe makes a 6 inch cake. To make an 8 inch cake, change the number of servings to 11 — you might have to adjust cook times accordingly.

Updated at: Mon, 02 Oct 2023 12:06:54 GMT