Friday, September 7, 2012

Lemon Chiffon using my Square Tin

A nice friend in MFWL helped to get this Squarish Chiffon Tin from Malaysia for some of us in the group and send back to Singapore. Such a cute little squarish tin, my first time seeing a chiffon tin in square shaped. 
The other day, tried the Hokkaido chiffon from 1 of my friend in MFWL and simply love the tinge of lemony fragrant in it. So it inspired me to make a lemon chiffon. So wanna try the cute square tin and a lemon chiffon? BINGO, a Square Lemon Chiffon it shall be. 
I made a 4-egg recipe, adapted from my Oreo Hokkaido Chiffon and modify into a Lemon Chiffon. Divide the batter into half and split into my new Square Tin and the new 15cm Round Tin. Just nice! Anyway, didn't really take much pics as it was a last min decision so....
Lemon Chiffon Cake (recipe modified from previous entry)

You will need:
4 egg yolks
50ml oil(i used canola)
60ml milk
70g cake flour
1Tbsp Lemon Juice
4 egg whites
60g sugar
The Preparation:
Sift flour.
Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
Pour into square cake cases.
The Baking:
Bake in a preheated oven at 180°C for 20-25 minutes.
Remove from oven cool on wire rack.
When cake is completely cooled,pipe in custard cream and dust with icing sugar.

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