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Before you jump to Lemon Chiffon Cake (Butterless) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to lemon chiffon cake (butterless) recipe. You can have lemon chiffon cake (butterless) using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lemon Chiffon Cake (Butterless):
- Get 220 Grams Maida All purpose flour /
- Get 6 Eggs
- Prepare 140 + 75 Grams Sugar (powdered)
- Use 1 Teaspoon Salt
- Get 1 Teaspoon Baking soda
- Take 2 Tablespoons Lemon zest
- Prepare 100 Grams Canola Oil (I used Hudson )
- Provide 150 Grams Water
- Provide 25 Grams Lemon juice
- Take 1/4 Teaspoon Cream of tartar
Instructions to make Lemon Chiffon Cake (Butterless):
- 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.
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