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Eggless Lemon Chiffon Cake Recipe

Eggless Lemon Chiffon Cake is a popular Continental Dessert
Author :
 
On :
Thursday, 29 October, 2015
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Dry Ingredients:
  • 225 g - all-purpose flour
  • 1.5 cups + 2 tbsp. / 300g - castor Sugar
  • 1/2 tsp - salt
  • 1/2 tsp - baking soda
  • 2 tbsp - Lemon zest
  • Wet Ingredients:
  • 1/2 cup - Canola Oil / Sunflower oil
  • 1/2 cup - Yoghurt
  • 2/3 cup - water
  • 2 tbsp - Lemon juice
  • 1 tsp - vanilla essence
  • For Meringue:
  • 1.25 tsp - Vinegar
  • 2 tbsp - Sugar
  • 3 tbsp oil + 3 tbsp water +3 tsp - baking powder (Egg replacer for 7 Egg whites )
  • How to Make Eggless Lemon Chiffon Cake:

    1. Preheat oven to 155 degrees .
    2. In a mixing bowl, combine 1.5 cups of sugar and the lemon zest.
    3. With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
    4. Sift flour, baking soda and salt to the bowl and whisk gently.
    5. Make a well in the center and add the oil, yoghurt, water, lemon juice and vanilla.
    6. Mix for about one minute until the batter is smooth.
    7. In a second large mixing bowl, beat the egg replacer until they are foamy.
    8. To this, add vinegar and continue to beat on medium speed until the mixture becomes soft.
    9. Add sugar and beat again.
    10. Mix wet and dry ingredients by gently folding in.
    11. Bake for 50 to 55 minutes.
    12. Dust with icing sugar and serve.
    13. Recipe Courtesy: Cooking With Sapana



     

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