Simple & Refreshing! Soft and Fluffy Lemon Chiffon Cake | 4K
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- čas přidán 25. 08. 2024
- There is nothing more refreshing and pleasant than eating a lemon cake in the hot summer. This simple and delicious lemon chiffon cake is fresh and sweet, delicate and soft, and full of elasticity. Take a bite, light and soft, and the cloud-like texture will surely make you memorable!
Recipe for 1 round cake pan 6x3"
Cake Ingredients
3 Egg York 54 g
Caster Sugar 35 g
Water 34 g
Vegetable Oil 34 g
Lemon Juice 10 g
Cake Flour 72 g
Baking Soda 1/8 tsp
Salt 1/4 tsp
Vanilla Extract 1/4 tsp
Lemon Zest 1/2 tbsp
3 Egg White 97 g
Lemon Juice 1/4 tsp
Caster Sugar 45 g
Preheat the oven to 325°F / 160°C in advance. Bake at the lower medium rack for about 40 minutes until the surface is brown. Insert a bamboo stick into the cake to check if the cake is done. The cake can take out when there is no wet batter on the bamboo stick. Tap the cake pan a few times and place upside down when cooling.
Recipe for 1 round cake pan 8x3"
Cake Ingredients
5 Egg York 90 g
Caster Sugar 58 g
Water 57 g
Vegetable Oil 57 g
Lemon Juice 16 g
Cake Flour 120 g
Baking Soda 1/4 tsp
Salt 1/2 tsp
Vanilla Extract 1/2 tsp
Lemon Zest 1/4 tbsp
5 Egg White 162 g
Lemon Juice 1/2 tsp
Caster Sugar 75 g
Preheat the oven to 325°F / 160°C in advance. Bake at the lower medium rack for about 50 minutes until the surface is brown. Insert a bamboo stick into the cake to check if the cake is done. The cake can take out when there is no wet batter on the bamboo stick. Tap the cake pan a few times and place upside down when cooling.
多謝老師分享Lemon Chiffon Cake recipe! 成功做了, 家人很喜歡, 覺得比餅店的蛋糕還好吃🥰
👍👍
What a perfect Chiffon cake recipe that you made it looks so delicious and mouth watering!
Thank you for sharing your recipe that you made.
Hello Teacher Sherry. I have tried baking Lemon Chiffon Cake again with a reduced temperature of 140c. It works! Thanks for your wonderful recipe and teaching! Love it. 你的忠实粉丝！
👍👍
Thanks 🙏
Hi, is the baking time the same?
@@caciachew7058 Yes.
Thank you!
Beautiful.
感谢Sherry老师分享的柠檬味儿戚风蛋糕配方🌹这是我第一次做成功戚风蛋糕，柠檬口味儿的蛋糕清新香甜很好吃耶😋
想麻烦老师帮忙换算一个9x3"圆蛋糕模具的配方，先谢谢您啦🙏😊
1like yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️👍
Yummy. My favourite cake. Thank you for sharing.
哇，今天可以看到老师的视频很惊喜😍🥰
如果不放小苏打也是可以对吗？谢谢🙏
这里小苏打主要是中和柠檬汁的酸性，没有的话就直接省略不加就可以了
原来如此，谢谢老师的解释🥰
I tried this today and this was also my first baked chiffon cake. It was perfect. My family loved the taste. Thank you for sharing recipe and tips 🙏
👍👍
Thank for the recipe, was succeeded 🎉🎉
Lemon cake 😋😋😋👍👍👍👌👌👌
谢谢分享😊
老师您好🌹， 请问通常烤箱预热时间是多久？谢谢老师分享🌺🙏
Laoshi, jz viewed.may try this.loojs lovely.
Can i get the same texture if i use allpurpose flour mix with cornstarch?
Perfect ❤❤❤
If i change baking soda to baking powder how many grams?
I don’t have spring foam pan. Do I still need to line the pan?
老師！原來拍打就可以脫模？我ㄧ直以爲要徒手把蛋糕掰開才能，或者工具，下次試試看！
这款蛋糕里的糖可以用罗汉果糠代替吗？
Hello Teacher Sherry. I have baked this cake today. The taste is very refreshing! Compared to your cake, it is noted that my top surface of the cake is not the same as yours which is flat at the surface. My cake's surface explores like a volcano. I appreciate it if you could help advise me as to why my cake turns out this way. Thank you very much.
maybe you can check these steps:
1. maybe your oven's temperature is a little bit too high. you can move your pan to lower rack.
2. maybe you can check the flour, must use cake flour for chiffon cake.
3. for egg white, don't beat to too stiff/hard.
4. don't reduce sugar and oil amount in this recipe.
@@AllCookingStuff Thank you very much for your reply. I guess that it could be due to my oven's temperature. I have followed all your steps and ingredients in your recipe. I shall do it again! Once again, thanks for your advice.
Sugar has to fully dissolve when mixing with egg yolk?
Yes, you should mix the egg yolk until the colour turns to light yellow
老师，请问你模具的高是多少cm？3寸是10cm吗？
因为我的模是六寸，但我的蛋糕糊老是过多。
请问老师
为什么烤盘不能够用防粘涂层的呢？
薄力粉のみはつくれませんか？
請問你這戚風怎麼不會開裂呢？
Hi. Baking soda can be omitted?
You can skip it if you want. The baking soda is used to balance out the acid.
I don’t know why I used the same size cake pan n with 3 eggs like yours instruction my cake never has the full height of the pan like yours. Mine is 1inch high n not as fluffy as yours is. I tried so many times n still haven’t had the perfect ones. I baked at 150C the cake was deflated badly n moist in the middle. Then I changed to 130C the cake was not defalted anymore but not fluffy n not rise well. Can u tell me what tips I should do to get the high n fluffy cake as yours is, please?
Why the cake didn’t rise:
1. If the temperature is too low, the cake will not rise to it’s optimum hight. The temperature should be set to 150-170C
2. Do not over beat the egg whites. check as you get close to the stiff peak stage.
Also stir egg yolks well with oil and sugar
3. Make sure the pan is a non-stick pan and do not grease the pan.
4.Do not take too much time to mix the batter, but still mix well. If you don’t mix well, the egg whites and the batter could separate. As a result, it could create big air bubbles inside the batter while being baked .
5.If you did everything right, maybe the baking time was not enough.
6.Cool upside down
Turn on the CC to get more details in the instructions and follow.
Next time, I will use more eggs, less sugar.
i can change baking soda for baking powder is ok. thanks
👍👍
看视频……蛋白霜是不是打发至中性发泡？一般戚风蛋糕不是都要打发至硬性发泡吗？
是中性偏干的蛋白霜。打至这种程度的蛋白霜，蛋糕组织很细腻，膨胀的高度也很好，也不容易开裂。打发蛋白的时候也不容易打翻车。
相反硬性发泡的蛋白霜做的蛋糕里的孔洞会大一些，表面会开裂，但是蛋糕体积会膨胀的更高一些。
其实两种状态的蛋白霜都可以，根据自己的喜好来做就行。
@@AllCookingStuff 谢谢，今天烤的时候，在还剩下15分钟左右的时候，蛋糕顶面已经有些开裂了，而且有些地方上色较深，赶紧加了张铝箔纸上去……可能下次烤的时候要把温度再下调一些……但蛋糕成品相当松软，比之前烤过的其他戚风蛋糕都要松软很多……
每个烤箱的温度都有些差异，可以根据自己烤箱的习性做相应的调整，这样才能烤出完美的作品
@@AllCookingStuff 话说回来，传统的戚风蛋糕好像都是开裂的呢……对了，请问同样是6寸的圆模，非中空和中空的，配方的分量有差异吗？
1.4tsp是多少G？
请问老师，我一倒扣时，他就慢慢脱模下来了，慢慢掉下来。看网上说是不够熟，可是我把牙签放进去，已没有黏糊状了。请问老师知道是什么问题吗?
蛋糕味道就非常棒! 谢谢解答。
蛋糕倒扣时，会慢慢脱模的情况，，你具体操作的情况不清楚。
大概是以下几种：1。鸡蛋是否太大，湿性材料过多，太重。
2。烤盒不能用有防粘涂层的。
3。烤蛋糕的时候，如果大部分时间都用锡纸盖住，水蒸气太多。
@@AllCookingStuff 好的，谢谢老师。我再试试:)
老师好！隔热烤盘可以直接放在蛋糕模具的下方一起烤吗？或者干脆放在烤箱内底层？谢谢 😊🙏🏼
隔热烤盘和蛋糕模具放在一起就没有意义了，要和蛋糕模具有一些距离。你可以直接放在烤箱内底层。放烤盘主要是防止蛋糕底部受热过多产生凹底现象，如果你烤蛋糕时没有这种现象就可以不放隔热烤盘
@@AllCookingStuff 明白了。谢谢你！会试看看。😃✌️🙏🏼
請問如果沒有小蘇打的話可以不要加嗎？
可以不加。
Why not stiff peaks like other recipes?
80% wet soft peaks will get much smoother cake texture.
請問清水可用牛奶替代嗎？如改成牛奶要如何換算呢？
由于加了柠檬汁，最好不要加牛奶
你好，请问老师，为什么我做的蛋糕会塌陷?谢谢
检查一下，蛋白打发的程度够不够，蛋黄有没有充分乳化，另外加入低筋面粉后不能搅拌过久。
烘烤时间没有结束时，过早用竹签插入未烤熟的蛋糕里也会导致塌陷。
蛋糕出炉后，有倒扣吗？
烤盒不能用有防粘涂层的。
烤箱需要开热风吗？请问老师烤了表面皮会裂是什么原因呢？谢谢解答
烤蛋糕不需要用热风。
蛋糕表面开裂太厉害，可能是1。蛋糕靠上火比较近，烤盘需要放在中低层或是低层。2。蛋白打发的过硬。3。烤箱温度太高。
@@AllCookingStuff 谢谢老师的解答❤️
不加香草精小蘇打檸檬屑可以嗎？糖及油減半可以嗎
請問糖的份量可否減半？
戚风蛋糕的糖很关键，减少太多蛋糕就膨胀不起来
請問沒有小蘇打可用泡打粉代替嗎?
8吋配方大概幾g?
这里小苏打主要是中和柠檬汁的酸性，没有的话就直接省略不加就可以了
@@AllCookingStuff 謝謝^^
請問是否用室溫蛋?或是冷藏的？謝謝🙏🏻
室温鸡蛋
@@AllCookingStuff 謝謝
今天做了，非常成功☺️
謝謝！
👍👍
请问：烤箱温度是多少？
160C
请问下
一定要用活底的mold？
可以不用。只要不是防沾涂层的烤盘就可以了。
@@AllCookingStuff 谢谢！也需要倒扣放凉吗？
不客气。
戚风蛋糕出炉后 ，一定要倒扣放冷，否则蛋糕会塌陷。
没有低筋，可以用中筋代替吗？
这款蛋糕需要用低筋面粉。
请问老师，如果用7"圆形烤盘，分量需要更改吗? 谢谢
可以不改。
也可以把6寸的食谱每一样材料乘以1.4。
烘烤时间可能需要调整。
@@AllCookingStuff 谢谢老师😊
@@AllCookingStuff 谢谢老师，用了7寸不沾膜具，成功做出来了，很好吃，很蓬松。
请问老师冷却后脱模时，底部是不是会有点潮湿的(蛋糕是熟了)，是正常的吗? 过一段时间我再去看，就没这么潮湿了。
谢谢老师😊