Mock 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 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mock Lemon Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 9-inch (23 cm) round cake pan.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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Add the vegetable oil, egg yolks, water, lemon zest, and lemon juice to the dry ingredients. Beat 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 beaten egg whites into the batter.
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Pour the batter into the prepared cake 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 from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack to cool completely.
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Once the cake is cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 38g13%
- Sugars 26g
- 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.
