How To Make Meyer Lemon Chiffon Cake (Recipe) マイヤーレモンシフォンケーキの作り方(レシピ)
A video on YouTube. In Cooking, a Krater category.
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A step-by-step tutorial on making a Meyer Lemon Chiffon Cake from scratch, detailing ingredient preparation, batter mixing, meringue whipping, baking, and cooling upside down.
From the video
Answers: How do you make a Meyer Lemon Chiffon Cake?
- Meyer Lemon Chiffon Cake recipe
- Separating eggs
- Zesting and juicing lemons
- Sifting dry ingredients
- Whipping egg whites
- Folding meringue into batter
- Cooling chiffon cake upside down
- Meyer lemon icing glaze
Ingredients
- 3 large eggs
- 85 g (3 oz) granulated sugar
- 3 Tbsp. (40 ml) vegetable oil
- 2 Meyer lemons
- 75 g (2.6 oz., or 2/3 cup) cake flour
- 1 tsp. (3 g) baking powder
- 3 egg whites
- 30 g sugar
- 2 Tbsp. powder sugar
- 60 g (1/2 cup) powder sugar
- 1/2 Meyer lemon juice
What it concludes
- Chiffon cake is very popular in Japan because it is light, easy to make, and can be made with simple ingredients.
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