Speaker A
Friends, hello everyone! Today we will prepare a very delicious lemon biscuit! It turns out gentle, airy, with a pleasant taste and aroma of lemon, rises well, it turns out high, beautiful, and convenient in work!
Learn how to make a light, airy lemon chiffon biscuit perfect for cakes with simple ingredients and easy steps.
Key Takeaways
- Proper separation and whipping of egg whites and yolks are crucial for biscuit texture.
- Careful handling of lemon zest prevents bitterness in the biscuit.
- Baking at the correct temperature and time ensures a well-risen, airy biscuit.
- Refrigerating the biscuit after baking improves ease of use for cake assembly.
- This lemon chiffon biscuit is versatile and suitable for various cake recipes.
Summary
- The video demonstrates a recipe for a lemon chiffon biscuit that is gentle, airy, and has a pleasant lemon aroma.
- The biscuit rises well, is tall, beautiful, and easy to work with for making various cakes.
- Instructions include preparing lemon zest and juice carefully to avoid bitterness.
- Egg whites are whipped separately from yolks, with sugar added in stages for optimal texture.
- Dry ingredients like sifted flour and baking powder are mixed carefully and folded into the batter.
- Vegetable oil is added to beaten egg yolks to enhance moisture and texture.
- The biscuit is baked at 180°C (top-bottom mode without convection) for 35-40 minutes.
- After baking, the biscuit should be wrapped in cling film and refrigerated for several hours for easier handling.
- The biscuit can be divided into 3 or 4 layers for cake assembly, with the side crust easily removed.
- The recipe encourages viewers to try making cakes with this biscuit and share their results in the comments.
Full Transcript — Download SRT & Markdown
Speaker A
With this biscuit you can cook a variety of cakes! On my channel there is a recipe for a very tasty citrus cake with this biscuit. I recommend to try!
Speaker A
With this biscuit, you can cook a variety of cakes! On my channel, there is a recipe for a very tasty citrus cake with this biscuit. I recommend you try it!
Speaker A
All you need is simple ingredients! First, prepare the zest and juice of the lemon. We remove only the upper colored part, without touching the white, then the zest will not give bitterness. The lemon stays so white white skin remained intact
Speaker A
I plan to make more cakes with this biscuit. I hope you enjoy and appreciate this recipe! Let's cook!
Speaker A
Add baking powder to sifted flour and mix with a whisk. Start beating the egg whites at a low mixer speed. Proteins should be well separated from yolks. Not a drop of yolk should fall into egg whites. Beating bowl and mixer whisks
Speaker A
All you need is simple ingredients! First, prepare the zest and juice of the lemon. We remove only the upper colored part, without touching the white; then the zest will not give bitterness. The lemon stays so white, white skin remained intact.
Speaker A
shake up the mass. It should increase in volume, become lush, light. Sugar must dissolve completely. But the mass must continue to remain elastic. No need to bulk up to a steady state. This is how she should turn out.
Speaker A
Cut the lemon in half, squeeze the juice, and strain. On the scales, we measure the right amount of juice for the biscuit. Next, prepare the dry ingredients.
Speaker A
The mass will lighten considerably and become more voluminous. Add vegetable oil to beaten egg yolks.
Speaker A
Add baking powder to sifted flour and mix with a whisk. Start beating the egg whites at a low mixer speed. Proteins should be well separated from yolks. Not a drop of yolk should fall into egg whites. Beating bowl and mixer whisks
Speaker A
Don't stir too long! Finally, add dry ingredients and carefully stir with a spatula from bottom to top, combine the masses.
Speaker A
must be free of grease, dry, and clean. When the egg whites whipped into a light foam, without stopping beating, we begin to pour half the sugar. The second half is needed for beating yolks. When the necessary part of sugar has been added, we continue
Speaker A
Baking temperature 180 degrees Celsius, top-bottom mode without convection. Biscuit is baking in my oven 35-40 minutes. Times may vary between ovens.
Speaker A
to shake up the mass. It should increase in volume, become lush, light. Sugar must dissolve completely. But the mass must continue to remain elastic. No need to bulk up to a steady state. This is how it should turn out.
Speaker A
It turned out smooth, neat and beautiful! The biscuit must be wrapped in cling film and left in the refrigerator for several hours, then it will be very convenient to work with him.
Speaker A
Beat well with the second half of the sugar yolks. Can be whipped at high speed.
Speaker A
Biscuit is easy to divide into 3 or 4 cakes Such a beautiful cutaway biscuit! I divided it by 4 The side crust can be easily removed with your fingers. The skins come out neat.
Speaker A
The mass will lighten considerably and become more voluminous. Add vegetable oil to beaten egg yolks,
Speaker A
If you make your own cake with this biscuit, tell us in the comments! Thank you all for your attention! See you soon!
Topics:lemon chiffon biscuitlemon cake recipeairy biscuitcake bakingchiffon cakebiscuit recipeeasy cake recipebaking tutorialhomemade cakecake layers
