Lemon Chiffon Cake
Chiffon cakes were invented in the US in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch (25cm) 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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In a separate bowl, whisk together the vegetable oil, egg yolks, lemon juice, lemon zest, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the beaten egg whites into the batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes.
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Invert the cake onto a wire rack and let cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.
