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.
- 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
- Pre-heat the oven to 325 degrees Fahrenheit. Gather the flour, sugar, baking powder, and salt into a large bowl.
- Pour water, egg yolks, oil, lemon zest and vanilla into a well in the center; mix well to combine.
- Incorporate the dry ingredients into the yolk mixture with a whisk until the batter is homogeneous. Set aside for later.
- 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.
- Bake in an ungreased tube pan or bundt pan by pouring the batter into the pan.
- After an hour of baking, a cake tester should come out clean when inserted into the center.