Lemon Chiffon Cake (Butterless). This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled!
You can easily switch out the lemon for orange or another citrus fruit. Glazed Lemon Chiffon Cake - Could also be made into Orange Chiffon by substituting orange juice and zest in place of lemon. I've made the glaze to go over the lemon pound cake recipe. You can boiling barbecue Lemon Chiffon Cake (Butterless) applying 10 procedure together with 12 than. Here you go win.
compound of Lemon Chiffon Cake (Butterless)
- You need 220 Grams of Maida All purpose flour /.
- Prepare 6 of Eggs.
- Prepare 140 + 75 Grams of Sugar (powdered).
- You need 1 Teaspoon of Salt.
- You need 1 Teaspoon of Baking soda.
- It's 2 Tablespoons of Lemon zest.
- Prepare 100 Grams of Canola Oil (I used Hudson ).
- It's 150 Grams of Water.
- It's 25 Grams of Lemon juice.
- It's 1/4 Teaspoon of Cream of tartar.
Ottolenghi's pineapple and star anise chiffon cake. This Lemon Chiffon Cake is very light and soft and it's topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser I know you guys were waiting for a dessert recipe from me, so I aim to please. I have a very pretty and super delicious, full of lemony flavor chiffon.
Lemon Chiffon Cake (Butterless) in succession
- Sieve maida and baking soda. Keep this aside. Separate egg whites and egg yolks. Put them in a clean and dry bowls. Keep these aside..
- In the bowl which has the egg yolks, add in 75 gm sugar. Beat well using an electric beater till the mixture turns creamy and pale yellow in colour. Add in canola oil, lemon juice, water and lemon zest into it..
- Beat well till everything is combined properly. Add in the sieved maida and baking soda mix into it. Mix well using a wooden spoon, till everything is combined properly. Keep this aside..
- Now, beat the egg whites by adding cream of tartar or any of the substitutes mentioned above. Add in the 140 gm sugar, little by little and beat it till stiff peaks..
- Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper..
- Add in 1/3 of the egg white mixture into the cake batter (which we had kept aside). Use the cut and fold method to mix them. Mix in the rest of the egg white mixture in the cake batter and mix again..
- When everything is nicely mixed, pour the cake batter into the prepared cake tin. Tap the cake tin a bit to get rid off any air bubbles in the cake batter. Place the cake tin in the preheated oven for about 50 - 55 minutes. Mine took about 35 - 45 minutes..
- Check in between whether the cake is cooked or not by inserting a toothpick in the center..
- Once it is done, take it out from the oven and flip it on a wire rack and let it cool down completely. Don't take the cake out from the tin unless it is completely cooled. (check notes).
- When it is cooled, take the cake from the tin.....cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!.
- Notes: It is said that once the chiffon cakes are baked, the cake tin is turned upside down over the neck of a bottle (as it is usually baked on a tube pan) to cool down for 3 - 4 hours or overnight which helps the cake to set at its maximum volume instead of settling..
- But instead of placing the cake tin upside down on a bottle, i thought it would be safe it place it on a wire rack..
Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with a sweet glaze and lightly dusted with powder sugar. Chiffon cake has been one of my favorite desserts to make at home. Once you learn the trick on making a delicate, frothy meringue, the rest of it is rather straight. Lemon chiffon cake is tall and light, with a moist and tender crumb. A drizzle of lemon icing makes a simple, pretty topping on this elegant cake.