DAILY DOSES OF SUGAR: Lemon Chiffon Cake

Chiffon cakes are so finicky. When I feel like I~~'ve mastered them~~ am close to mastering them, a not so favorable one comes out. I wouldn't call this lemon chiffon cake a success nor fail. It turned out decent. Not the best flavor nor texture, but it shall be consumed anyways. Or I could be biased since my egg whites didn't whipped as expected, and it's really not that bad.

Moving forward, I will dedicate a bowl for whipping egg whites and make it a habit to wipe down the utensils with a little vinegar and salt, or rub it with a lemon wedge to ensure no oil residues remain.

A good meringue is key to that lovable fluffy texture!

I can feel my sweet tooth creeping back after NOLA, especially for chocolate..
Stay tuned for a chocolate chip waffle cookies next!

Lemon Chiffon Cake
recipe adapted from Christine's Recipes
makes one 7" tube pan

5 yolk
20g sugar*
80ml oil**
lemon zest from 1 lemon
20ml lemon juice
80ml water
100g cake flour

5 white
2 tsp lemon juice
50g sugar*

*coconut palm sugar (note the darker color of the batter and cake)
**macadamia oil

Step 1: beat yolk with sugar.

Egg whites weren't whipping ):

The best I could get them to..

Ready for oven.

1. Preheat oven to 335F.
2. Beat yolk with 20g sugar until pale and creamy.
3. Add oil and beat to combine.
4. Add lemon zest, juice, and water. Beat to combine.
5. Sift in cake flour in three additions, folding gently between each addition.
(A whisk worked well for this step)
6. Beat white until foamy.
7. Add lemon juice. Add sugar in three additions, beating between each addition until stiff peaks.
8. Fold white into yolk mixture in three additions.
9. Bake 35-40mins. After first 15 minutes, lower temp to 320F.
10. Invert to cool completely.