Lemon Chiffon Sponge Cake
Lemon Chiffon Sponge Cake is an moderately easy dinner. Made with 8 eggs (room temperature), 1 c. sifted cake flour, 1 c. sugar, 3/4 lemon and 1/2 orange, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Into large bowl, beat egg whites well.
Add sugar slowly while beating.
Fold yellows into whites; beat yellows and add lemon juice freshly squeezed and orange squeezed just once.
Add vanilla.
Fold in flour slowly.
Place in tube pan and bake at 325Β° for 1 hour and 10 minutes.
To cool, turn upside down on rack.
Good with strawberries, whipped cream or ice cream or lemon sauce on top.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment