Lemon Chiffon Cake
Lemon Chiffon Cake is an moderately easy dinner. Made with 2 c. all-purpose flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt and 1/2 c. vegetable oil, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Heat oven to 325Β°.
Mix flour, sugar, baking powder and salt in a bowl.
Make a well and add in this order the oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Beat the egg whites and cream of tartar in a large mixer bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased 10 x 14-inch tube pan. Bake until top springs back when touched lightly, about 1 1/4 hours.
Invert pan on funnel.
Let hang until cake is cold. Remove from pan. Frost with Lemon Butter Frosting.
π· Perfect Pairings
Complete your meal with these
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