Lemon Chiffon Cake

27.5 min
Medium

1 serving

🥚

3

Egg Yolks

🍚

130 g

Caster Sugar

🍋

2 tbsp

Lemon Zest

🛢️

20 g

Oil

🧪

1 tsp

Vanilla Extract

🌾

100 g

Flour

🌽

1 tbsp

Cornflour

🧂

0.5 tsp

Baking Powder

🧂

0.25 tsp

Salt

💧

25 g

Water

🥚

3

Egg Whites

🧂

1 pinch

Cream Of Tartar

Preparation Steps

  1. Step 1/8

    Rub the caster sugar with the lemon zest

  2. Step 2/8

    Whisk together the sugar and egg yolks

  3. Step 3/8

    Stir in the oil, vanilla, flour, corn flour, baking powder, salt and water

  4. Step 4/8

    Whisk the egg whites and cream of tartar, gradually adding caster sugar

  5. Step 5/8

    Gently fold the egg whites into the yolks mixture

  6. Step 6/8

    Pour the mixture into a 6 inch pan and bake at 190C

  7. Step 7/8

    Invert the cake immediately on to a wire rack to cool

  8. Step 8/8

    Demould after 15 minutes and dust with icing sugar

Composition

Ingredients

Types

Dairy, Sweeteners, Fruits, Oils, Spices, Grains, Leavening agents, Beverages

Ingredients

egg yolks, caster sugar, lemon zest, oil, vanilla extract, flour, cornflour, baking powder, salt, water, egg whites, cream of tartar

Allergens

Eggs, Gluten, Corn

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

Carbohydrates: 0g

Nutritional Information

Minerals

Sodium: 0.25g

Vitamins

Vitamin C: 0mg

Preparation

Time Information

Preparation

15 minutes

Cooking

12.5 minutes

Overall

27.5 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Whisk, Bowl, 6 inch pan, Wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Anytime

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

International

Geographic

to inform

Various

Aspect

Texture

Light, Airy

Flavors

Sweet, Citrus

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1-2 days (Covered), fridge : 3-5 days (Covered), freezer : 1 month (Covered,In an airtight container)