Lemon Chiffon Cake (Butterless). Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.
Using the center tube, pull the cake out of the pan. Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle. Arrange the oven so you can bake the cake on the lowest rack. You can cook Lemon Chiffon Cake (Butterless) using 10 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Lemon Chiffon Cake (Butterless)
- You need 220 Grams of Maida All purpose flour /.
- Prepare 6 of Eggs.
- You need 140 + 75 Grams of Sugar (powdered).
- It's 1 Teaspoon of Salt.
- It's 1 Teaspoon of Baking soda.
- Prepare 2 Tablespoons of Lemon zest.
- You need 100 Grams of Canola Oil (I used Hudson ).
- Prepare 150 Grams of Water.
- Prepare 25 Grams of Lemon juice.
- Prepare 1/4 Teaspoon of Cream of tartar.
In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. This Lemon Chiffon Cake is very light and soft and it's topped a delicious lemon glaze.
Lemon Chiffon Cake (Butterless) step by step
- 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..
From breakfast to dessert this chiffon cake will be a crowd pleaser all the time. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving. If you're looking for the perfect dessert to bring to your ladies luncheon, our beloved Lemon-Orange Chiffon Cake is the way to go. It's just as tasty as it is beautiful, and the vibrant dessert is sure to impress even the most elevated of cake connoisseurs.
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