Q: Why is lemon juice added to the egg whites?
A: Lemon juice helps to stabilize the egg whites, making them easier to whip to the right consistency.
Q: Can I use a different oil instead of corn oil?
A: Yes, you can use any neutral-flavored oil like vegetable oil or canola oil.
Q: What should I do if my cake doesn’t rise properly?
A: Make sure your baking powder is fresh and that you are gently folding the batter to keep the air in the egg whites.
Homemade Chiffon Cake Recipe
Notes
Ingredients:
- 3 eggs
- 50g low-gluten flour
- 45g pure milk
- 30g corn oil
- 30-35g sugar
- A few drops of lemon juice
- Prepare all ingredients. Combine milk and oil, stir until milky white, then add flour and mix until thick. Add egg yolks and stir until smooth.
- Whisk egg whites with a few drops of lemon juice until frothy. Gradually add sugar and whip until smooth and peaks form.
- Fold one-third of the egg whites into the yolk mixture, then fold this back into the remaining egg whites.
- Pour the batter into a mold, gently shake and bake in a preheated oven. Top: 120°C, Bottom: 130°C for 50 minutes, then 150°C for 15 minutes.
- After baking, shake the cake and invert to cool. In dry climates, cool in the oven to prevent drying.
- Rich in protein from eggs
- Contains carbohydrates from flour and sugar
- Provides energy from fats in oil and eggs
- Low in fiber
