📒 Lemon Blueberry Chiffon Cake Recipe
3 egg yolks (L Size)
40 grams of sugar
1/4 teaspoon of salt
50 grams of rice bran oil
40 grams of fresh milk
20 grams of lemon juice
100 grams of cake flour
1/2 teaspoon of baking powder
3 egg whites (L Size)
50 grams of sugar
1 teaspoon of lemon juice
Blueberries
Cake Tray 7*7*2 Inch
Baking method
- Bake with top and bottom heat at 170 degrees, no fan, for about 25-30 minutes.
Lemon glaze
30 grams of icing sugar
7 grams of lemon juice