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Lemon Cardamom Chiffon
Lemon Cardamom Chiffon

Before you jump to Lemon Cardamom Chiffon recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Enormous Advantages For Your Health.

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While everyone understands that eating plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, how come apples pushed so much? You will notice that the vitamins and minerals that you will see in apples can be very beneficial for your health.. A number of the major minerals that you’ll come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. And you will even come across vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.

To sum up, I guess an apple a day really can keep the doctor away and now you recognize why. In this post we just covered some of the benefits of eating an apple a day. If you look and ask around, you will come to see that the benefits can seem to be limitless. So do yourself a favor and purchase some apples the next time you go to supermarkets. It can truly help your health for short term and also for the long haul.

*We hope you got benefit from reading it, now let’s go back to lemon cardamom chiffon recipe. You can have lemon cardamom chiffon using 10 ingredients and 4 steps. Here is how you do it. *

The ingredients needed to prepare Lemon Cardamom Chiffon:
  1. Take 220 g egg white
  2. Get 90 g sugar
  3. You need 100 g egg yolk
  4. You need 30 g sugar
  5. Provide 160 g cake flour
  6. You need 4 g baking powder
  7. Provide 45 g oil
  8. Use 50 g lemon juice + 30g water
  9. Provide Pinch cardamom
  10. Take Pinch salt
Steps to make Lemon Cardamom Chiffon:
  1. Preheat oven to 170C. Separate eggs. Mix egg yolk batter with 30g sugar til thick and creamy. Add in oil, lemon and water mixture with pinch of salt. Then add sifted flour and baking powder with cardamom spice.
  2. Mix egg whites in stand mixer til foamy. Add cream of tartar and mix til soft peaks. Add sugar in 3 batches until firm peaks. For this one, I stopped at the curly peak stage and used a hand whisk to finish it off. I didn't want to overmix this one.
  3. Fold egg whites in 3 batches into egg yolk mixture. Pour into 20inch chiffon tin. Tap bench and use chopstick to pop air bubbles. Put in oven and turn down to 160C.
  4. Bake for 15min. Take out and do slits. Turn down to 150C and bake for another 45min. Take out of oven and cool upside down.

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