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

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