★Lemon chiffon★

★Ingredients(17 cm across of a chiffon mold)★
kind of powder
{cake flour…70g
baking powder…3/4 teaspoons of it}
the yolk…3
granulated sugar…40g
salad oil…2 tablespoons of it
water…2 tablespoons of it
pressed-juice from lemon…2 tablespoons of it
grated-lemon peelings…1/2 teaspoons of them
meringue
{the albumen…4
granulated sugar…40g}

★Preliminary arrangements★
①Put kind of powder through a sieve twice.
②Begin to preheat to 170℃.

★Make the dough of base★
①Put the yolk and granulated sugar into a bowl, then rub and mix them with a hand mixer.
②Mix for from 2 minutes to 2 minutes and 30 seconds until they turn to whitish color and become soft.
③Add salad oil and mix.
④Add water, pressed-juice from lemon and grated-lemon peelings, then mix.

★Make meringue★
①Put the albumen into the bowl which is dry and clean, then beat them with a hand mixer.
②After beating them until they form into stiff peaks, adding one by one teaspoon of granulated sugar and mix for about 5 seconds, continue this and beat until finish putting granulated sugar into the bowl.
③It's okay that they are sticky and they shine, then trying scooping, they rise in bubbles.

★Mix★
①Add 1/3 of meringue into the dough of base and mix softer with an eggbeater. Whirl an eggbeater clockwise and turning the bowl counterclockwise with the other hand, you had better to mix.
②Put 1/2 of sieved kind of powder through a sieve and add to ①.
③Scoop up them from the bottom and drop with an eggbeater, then don't knead but mix them. Put what is left of kind of powder through a sieve, add and mix.
④Divide what is left of meringue into twice, add and mix unless breaking bubbles.

★Pour the dough into a mold★
①Pour the dough into a chiffon mold spread nothing.
②Run a bamboo skewer or a chopstick through the dough and turn them encircle. Because of this action, the surface of the dough become flat and excess air come out of the dough.

★Bake★
①Bake in the oven heated to 170℃ for from 35 to 4o minutes. An estimation of being done is that the dough puffed up high shrink by from 2 to 3 cm.
②When they are baked, put them as they as on a grate upside down and let them cool.

★Remove the cake from the mold★
①Insert a palette knife inside the side of the mold and pressing against the mold, the knife make a round of the mold.
②Insert the knife inside the dough and make a round of a middle case with moving the knife up and down.
③Put a bottom board on a can and remove the cake from it like to pull and down the side mold, then insert a palette knife between the cake and the bottom board and remove each other.

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