Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest.
The cake texture is in between chiffon cake and margarine cake.
I simply came out with my own recipe for the experiment.
Bahan Membuat Lemon chiffon cake (rice cooker)
- Bahan a:.
- 2 kutel.
- 3/4 sdm lemon zest.
- 50 ml air + 20 ml lemon juice.
- 30 g gula pasir.
- 2 sdm minyak masak.
- Ayak:.
- 70 g tepung protein rendah.
- 1/2 sdt baking powder.
- Sejumput garam.
- Bahan b:.
- 3 putel.
- 1/4 sdt cream tartar.
- 45 g gula pasir.
Langkah Memasak Lemon chiffon cake (rice cooker)
- Bahan a: kocok kutel dgn gula hingga sdkt pucat, kmdn tambahkan sisa bahan a. Aduk benar2 rata..
- Masukkan ayakan tepung kedalam bahan a. Kemudian aduk secukupnya. Jgn berlebihan..
- Mixer putel hingga berbusa masukkan tartar. Kocok lagi sebentar.
- Masukkan gula dlm tiga tahap...naikkan speednya setahap demi setahap hingg putel mencapai firm peak. Selesai bahan b..
- Ambil 1/3 bahan b aduk putar balik dgn bahan a+ayakan tadi. Setelah bercampur masukkan sisa bahan b aduk putar balik hingga rata. Jgn terlalu berlebihan. Tuang adonan ke loyang kertas.
- Bake di rice cooker dgn fungsi cake. Hingga selesai kemudian balikkan loyang hingga dingin..
- Bisa ditambah icing/glaze beraroma lemon atau pake butter cream dan kasih keju parut...wow enakkk. Lemon cheese deh..
I thought it would be nice to make a slightly Japanese-tasting cake this time. This recipe just relies on the food processor and rice cooker so it's very simple. You can also use normal canned adzuki beans. Arrange the oven so you can bake the cake on the lowest rack. In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
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