Lemon Chiffon Cake
Lemon Chiffon Cake Recipe - lemony essence and pillowy soft texture.
Servings: 4 people
Calories: 494kcal
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup water
- 7 egg yolks
- 1/2 cup vegetable oil
- 2 lemons zest grated
- 2 teaspoon vanilla
- 8 egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (162°C). In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
- In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form.
- Gently fold 1/3 of the beaten whites into the batter with a rubber spatula, just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used a bundt pan because I don't have a tube pan).
- Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.
Nutrition
Serving: 4people | Calories: 494kcal | Carbohydrates: 125g | Protein: 18g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 341mg | Sodium: 702mg | Fiber: 2g | Sugar: 75g