Bad ass luck. The day before our anticipated ride, I discovered that it's closed. Flyer's website claimed that it's closed for routine maintenance from 21 to 31 March. Sigh. I guess I had to postpone the idea of a perfect date being locked up in a capsule stranded in midair.
Guess what, today is National Lemon Chiffon Cake Day! A little celebration to offset the disappointment. A little lacking on the lemony fragrance, but still tangy enough. The usual cloud-like, melt in your mouth texture as per the chiffons I've made from this book. Have been chiffon-recipe hopping and I still find Keiko's recipes the most reliable and yields the lightest cakes. No wonder it's a popular book amongst home bakers.
90g cake flour
5 egg yolks
20g caster sugar
60g canola oil
1 tbsp lemon juice
1 lemon's zest
5 egg whites (weighed mine to be 194g)
90g caster sugar
10g corn flour
2. Place egg yolks and sugar in a bowl and beat well. Add water, canola oil, lemon juice and zest and stir to incorporate. Add flour and mix well until the batter becomes sticky.
3. To make meringue, combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake tube pan. Bake for 40 mins.
6. When cake is done, remove from oven and turn it over, leaving it to cool.
7. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.