Fresh Lemon Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular for their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Fresh Lemon Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
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In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, lemon juice, lemon zest, and water. Mix until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until fully incorporated.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan.
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Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
