Lemon Chiffon Cake

LEMON CHIFFON CAKE

Lemony flavor and a pillowy soft texture characterize this recipe, which is both simple to prepare and delicious to eat.

This is a lemon chiffon cake that I’ve baked myself. This chiffon cake has a lemony flavor and a pillowy soft texture that I enjoy.

I also enjoy coffee and pandan (screwpine leaf) chiffon cake, in addition to lemon.

What kind of chiffon cake are you a fan of?… *wink*

There are just 494 calories in one serving of this meal.

INGREDIENTS:

• 8 egg whites
• 7 egg yolks
• 2 cups of flour
• 1 1/2 cups of sugar
• 1/2 tablespoon of baking powder
• 1 teaspoon of salt
• 3/4 cup of water
• 1/2 cup of vegetable oil
• 2 grated lemons zest
• 2 teaspoons of vanilla
• 1/2 teaspoon cream of tartar

INSTRUCTIONS:

1. Pre-heat the oven to 325 degrees Fahrenheit. Gather the flour, sugar, baking powder, and salt into a large bowl.
2. Pour water, egg yolks, oil, lemon zest and vanilla into a well in the center; mix well to combine.
3. Incorporate the dry ingredients into the yolk mixture with a whisk until the batter is homogeneous. Set aside for later.
4. A large mixer bowl should be used to whip the egg whites and cream of tartar together until they create a frothy consistency. Beat the whites until they form firm, but not dry, peaks, gradually increasing the speed. Use a rubber spatula to fold in a third of the beaten egg whites until they are fully mixed into the mixture. Incorporate the remaining whites into the batter until they are evenly distributed.
5. Bake in an ungreased tube pan or bundt pan by pouring the batter into the pan.
6. After an hour of baking, a cake tester should come out clean when inserted into the center.