I’ve been making this cake for over 40 years and it’s still my favorite!

I’ve been making this cake for over 40 years and it’s still my favorite!

For some reason, the smell of chiffon cake reminds me of ‘home comfort’ and the delicious lemon flavor added to it makes even the darkest day bearable. Classic dishes like lemon peel chiffon have been passed down through the ages. If you want something sweet but not too heavy, this dish is perfect due to the sweet taste and spicy flavor of the air texture. For a Sunday dinner, family gathering, or a simple dessert to brighten up an ordinary day, this
cake is a great choice.
Personally, I think a little fresh whipped cream and a pinch of lemon zest are the perfect finishing touch for chiffon cake. This dessert is great on its own, but if you want to make a real impact, pair it with a strong cup of coffee or a light, refreshing tea. And if you serve this cake with milk, children will enjoy it in the afternoon.

This recipe requires 1/2 cup water, 1/4 cup cornstarch, 1/4 teaspoon salt and 1 cup sugar. Makes 8 slices of lemon chiffon cake.
– Four large, beaten egg yolks
One and a half glasses of fresh lemon juice (juice of three or four lemons)
– 2 tablespoons unsalted butter – 1 tablespoon grated lemon
One 10-in. and salt should be mixed in a medium-sized pot. While continuing to whisk, add water little by little and mix until combined.
The second step is to boil the spices over medium heat. Bring to a boil and remove from heat.
3. Fold half of the hot mixture into the beaten egg yolk and a third into the mixture. Return the mixture to the pot and stir constantly.
4. When the mixture thickens, bring it to the boil again and cook for one minute.
5. Remove from heat and add oil, lemon zest and juice, stirring until combined. Wait for the entire lemon to reach the desired temperature before serving.
Set oven temperature to 325°F, or 163°C 6.
7. Beat egg whites and cream of tartar in a large mixing bowl to form soft peaks. Beat in sugar 1/2 cup at a time until stiff peaks form.
8. Gently fold in the beaten egg whites to make a smooth lemon filling. After the food is cooked, it is filled with a spoon.
The center should be set and the top should be brown, which will take about 25 to 30 minutes in the oven. 9.
Turn off the oven and place the pan on a rack to cool.
11. Refrigerate for at least four hours before eating.
Adjustment: – If you are serving to someone who doesn’t like lemon, try using lemon juice or orange juice and zest for a different, equally great taste. Use
Gluten-free flour and make sure your corn is gluten-free.
– If you want a fun addition, you can top it with white chocolate chips or lemon sprinkles.
– A Before beating the egg whites, make sure that the mixing bowl and all ingredients are dry. Oil or moisture can prevent the egg white from reaching its full size.


– Finally, enjoy baking this cake as you wish. Every bite is a reflection of the care and attention you put into your cooking.

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