this is a very floppy and delicious chiffon,the lemon really smells well.but i suggest to reduce the egg yolk in a half off the writen recepi,try to beat first the egg whites w/the sugar until stiff,and in the other bowl,beat the egg yolks lemon extract, oil,and water until mixed well and a little stiff,then fold with the stiffed egg white gradually in three times (cut in 3 portion)then sprinkle sofly the flour w/baking powder and salt.this way,we reduce the chance of bubbles of flour,,,i suggest too to add grated lemon peel for about 2tbsp. enjoy cooking!
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