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How to Make a Lemon Chiffon Cake. Zest up any party with this easy lemon chiffon cake.
You will need 1 c. sifted flour ½ tbsp. baking powder ¼ tsp. salt ¾ c. plus 1 tbsp. sugar
4 eggs, separated ¼ c. vegetable oil ¼ c. fresh lemon juice ¼ c. water 2 tbsp. grated
lemon zest ½ tsp. vanilla ¼ tsp. tartar Powdered sugar Electric mixer Tube pan and
rubber spatula. Step 1. Combine the flour, baking powder, salt, and ¾ cup of the sugar
in a large bowl. Step 2. Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
Step 3. Combine the egg whites and tartar in a separate bowl and mix with an electric
mixer. Then add the extra tablespoon of sugar. Beat slowly until the mixture is stiff, but
not too dry. Step 4. Fold the egg white mixture into the batter and pour the batter into the
pan. Smooth it with a rubber spatula. To ensure you completely release all of the air pockets,
tap the pan against the counter a few times. Step 5. Bake the cake at 350 degrees for 60
minutes. Step 6. Cool the cake, dust it with powdered sugar and serve this zesty treat.
Did you know The lemon is supposed to have been introduced into southern Italy in 200
C.E. and to have been cultivated in Iraq and Egypt by 700 C.E.