Best Ways to cook Lemon Cardamom Chiffon New Recipes

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We hope you got insight from reading it, now let's go back to lemon cardamom chiffon recipe. You can cook lemon cardamom chiffon using 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Lemon Cardamom Chiffon:

1. Take 220 g of egg white.
2. Use 90 g of sugar.
3. Get 100 g of egg yolk.
4. Prepare 30 g of sugar.
5. Get 160 g of cake flour.
6. You need 4 g of baking powder.
7. Get 45 g of oil.
8. You need 50 g of lemon juice + 30g water.
9. Take Pinch of cardamom.
10. Provide Pinch of salt.

Steps to make Lemon Cardamom Chiffon:

1. Preheat oven to 170C. Separate eggs. Mix egg yolk batter with 30g sugar til thick and creamy. Add in oil, lemon and water mixture with pinch of salt. Then add sifted flour and baking powder with cardamom spice..
2. Mix egg whites in stand mixer til foamy. Add cream of tartar and mix til soft peaks. Add sugar in 3 batches until firm peaks. For this one, I stopped at the curly peak stage and used a hand whisk to finish it off. I didn't want to overmix this one..
3. Fold egg whites in 3 batches into egg yolk mixture. Pour into 20inch chiffon tin. Tap bench and use chopstick to pop air bubbles. Put in oven and turn down to 160C..
4. Bake for 15min. Take out and do slits. Turn down to 150C and bake for another 45min. Take out of oven and cool upside down..

These Lemon Scones with Cardamom make the perfect breakfast, brunch treat or snack. This moist, lemony chiffon cake is simple, delicate and delicious. The texture falls somewhere between a dense butter cake and a light and airy sponge. Lemon Chiffon Cake - Lemony essence and pillowy soft texture. Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake.

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