Lemon Maple Syrup Chiffon Cake Recipe

A healthy diet can prolong a person’s life. So, how can we use “eating” to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of making lemon maple syrup chiffon cake.

1.1212Prepare materials: Today I am making 3 eggs. 3 eggs, 1 lemon, a little olive oil (never use butter!! Otherwise the chiffon cake won’t grow taller), whole milk, a little maple syrup, and an appropriate amount of low-gluten flour

2.2121 A bunch of messy baking tools: sieve, mixing spatula, two oil-free and water-free egg mixing bowls, measuring cups and measuring spoons...

3.12 Maple syrup does not need to be boiled, but I am used to boiling it, which makes it more fragrant, so it is usually boiled! Keep stirring with a spoon to avoid it becoming mushy! Then pour it out immediately after opening it! Wash the pot while it's still hot, otherwise it will be difficult to wash once the sugar dries!

4.21 Use a planer or grater to peel the lemon and set aside

5. Separate the egg yolk and egg white.

6. Put the egg whites in one bowl and the egg yolks in another bowl.

7.1 Add nearly 20ml of olive oil and stir evenly

8.2 Add a little milk (about 20ml) and stir evenly. Do not stir in circles. Stir horizontally and vertically.

9. Add some lemon juice. I squeezed a lot of it in and wanted the maple syrup to be sweeter.

10. Add some maple syrup, you can add a little to taste the sweetness

11.1 Sift the low-gluten flour in batches and add it. Don’t add too much at a time. Add a little and stir crosswise. Crush the lumps and mix evenly. Don’t make circles, as this will make the cake gluten-like and hard!

12.2 Sift in low-gluten flour

13. In fact, there are a lot of materials that say how much something is. When I bake cakes according to that, it’s not always successful because other people use different ingredients than you do. So you have to decide based on the materials. For example, how much flour to add? If there is too much water, add more. If the dough is too thick, add some water! As long as the batter is the right consistency and not too thin, it will be baked well in the end and won’t be ruined and inedible.

14. Make the egg whites. Beat the egg whites until they are small bubbles.

15. Beat for a while, and when the bubbles become more and thicker, add the first maple syrup. A little maple syrup is sweeter, and adding too much will be too sweet.

16. Continue beating at medium or high speed for a while. Add the second maple syrup a little at a time. At this time, lift the whisk. The egg white is not very hard yet, so continue beating.

17. Beat at high speed for a while and add some lemon juice to prevent collapse, that is, if it is too wet, then add a little corn starch. The egg white is now hard.

18. Add the beaten egg white to the egg yolk in three batches and mix well. Do not make circles but cut and stir. Stir well and add the shaved lemon zest!

19. Preheat the oven to 170 degrees for 5 minutes

20. Place the chiffon cake in the mold and shake it 2 or 3 times to remove the bubbles.

21. Depending on the individual oven, my oven is Galanz with high firepower, so choose low temperature and long time 140-170 for about 40 minutes. You can cover the surface with tin foil to prevent the surface from getting too dark.

22. After baking, turn the mold upside down immediately to cool to prevent shrinkage!

23. Make the sandwich sauce: lemon zest, maple syrup and a little honey

24. Divide the cake into two even halves. Slice some lemon and add maple syrup and honey

25. Apply lemon zest sauce to the middle layer

26. Finally, place the lemon slices on the surface, pour in the soaked juice and finally squeeze some fresh lemon juice on it! The fragrance is everywhere! !

27. Cut a piece and it’s delicious! hehe. . Pair it with green tea! Or mint green tea

Maybe you have eaten lemon maple chiffon cake in a hotel, or maybe you have eaten it in a food stall. But I believe that since you know the recipe well, the taste of the food you make yourself will definitely be much better than those made in these places.