Lemon Snow White Chiffon

Looking for something simple with lemon taste, when i looked through my recipe notes, i found this recipe which i have actually saved for quite some time.

The original recipe used a round cake mould, but i decided to give it a try by using a chiffon tin.

While baking, the cake rised slowly but also sinked back to its original level slowly. So i thought mayb this does not work with chiffon tin. Yet, out of my expectation, when the oven "ding" me to take out the cake, i saw a nice white cake. 還好最後看到一个美美的chiffon形，felt so reliefed. The edges started to come out itself, but i stil invert the cake, and unmould it after 15minutes (等不及) 

To my surprise, this cake is soft, light, and moist inside (the outer ring may look not very smooth, but in actual fact, its very moist when you put into your mouth). The moistness is superb after few hours, so, if you prefer a dry chiffon texture, this recipe may not suit your preference. 

For the lemon taste, i think half lemon (grated skin) giving the cake quite heavy fragrant of lemon, for those who prefer lighter lemon fragrant, should reduce half.

Oya, i omit a pinch of salt for this recipe, you may add in, try and see :) 

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Ingredients:
- 5 x egg white 蛋白
- half lemon skin (grated) 檸檬皮絲
- 70g super fine flour 特幻粉
- 110ml fresh milk 鮮奶
- 40ml corn oil 玉米油
- 70g castor sugar 細糖
- 1/2tsp cream of tartar 塔塔粉

Method:
1) warm up fresh milk + corn oil in a pot. Just warm up, do not reach boiling point [把鮮奶 + 玉米油弄熱，稍熱就熄火」

2) add in grated lemon skin  [加入檸檬皮絲」

3) add in flour, combine well [加入特幻粉，攪拌均勻」

4) beat the egg white with cream of tartar. Add in sugar gradually. Beat until soft peak formed (please refer photo) [蛋白打至起泡加入塔塔粉。分几次加入細糖。打至"軟尖" (請看圖) ] 

**you may preheat oven at 160° now 现在可以預熱烘炉  160° ** 

5) fold in 1/3 egg white to the milk mixture [把1/3蛋白加入剛才的 奶+油+粉 的混合体。用spatula 慢慢fold (折疊式)  ] 

6) pour the milk mixture into remaining egg white. Fold well, gently [將剛參好的倒進剩下的蛋白，用spatula 慢慢 fold ] 

7) pour the batter into chiffon tin (or round baking tin), gently tap the baking tin to release air. [將蛋糕糊倒入蛋糕模，我用chiffon tin] 

8) bake for 40minutes (i reduced to  150° for the last 5minutes, as i saw the edges started to brown, i prefer a snow white cake ^_^) [烘40分鐘，在最後我減低到150°,因為我看到邊緣开始有点黃，但我要白白的蛋糕」

9) use a skewer to check the cake, invert the cake once its done, before you unmould the cake. [用木牙签檢查蛋糕熟不熟，倒扣，待冷脫模」

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