Easiest Way to Make Perfect Lemon Chiffon Cake (Butterless)

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. Lemon Chiffon Cake Is The Ultimate Spring Dessert! You can cook Lemon Chiffon Cake (Butterless) using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lemon Chiffon Cake (Butterless)

1. It's 220 Grams of Maida All purpose flour /.
2. You need 6 of Eggs.
3. You need 140 + 75 Grams of Sugar (powdered).
4. You need 1 Teaspoon of Salt.
5. It's 1 Teaspoon of Baking soda.
6. It's 2 Tablespoons of Lemon zest.
7. It's 100 Grams of Canola Oil (I used Hudson ).
8. You need 150 Grams of Water.
9. You need 25 Grams of Lemon juice.
10. You need 1/4 Teaspoon of Cream of tartar.

Spring is here, Easter is right around the corner, and pretty pastels are front and center. So I thought it was time for me to share my Lemon Chiffon Cake Recipe with you all! I feel like chiffon cake pairs perfectly with light citrus flavors, so you can even make this a lime, orange, or. The cake lacks flavor and the texture is spongy and dense.

Lemon Chiffon Cake (Butterless) instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper..
6. 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..
7. 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..
8. Check in between whether the cake is cooked or not by inserting a toothpick in the center..
9. 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).
10. When it is cooled, take the cake from the tin.....cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!.
11. 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..
12. 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..

It has an off taste to it. Most lemon chiffon cakes make use of the egg yolks which perhaps would help this cake. I would recommend taking this cake down and retesting it. It is a disappointment to waste costly ingredients on a cake that does not live up to its billing. A basic chiffon cake is easy to make and very impressive to look at.