Lemon Chiffon Cake

First of all I would like to thank Cosy Bake for giving me this award. Have received it before from Lena before, but this is like the Oscars, it's an honor to receive it more than once. Because of our participation in Chingay, Boyfriend and I were given 2 free tickets to go to the Flyer which expires in March. Since it's FOC and me being keen on a been-there-done-that kind of person, I was game. Alright, it had more to do with the fact that it was a freebie.

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.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011). Lemon Chiffon Cake (modified from Keiko Ishida's Okashi)
Ingredients:
90g cake flour
5 egg yolks
20g caster sugar
60g canola oil
50g water
1 tbsp lemon juice
1 lemon's zest

5 egg whites (weighed mine to be 194g)
90g caster sugar
10g corn flour

Method:

1. Preheat oven to 160°C. Sift flour twice
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.