Eggless Lemon Chiffon Cake

Recipe by
Total Time:
1.5 hours
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Eggless Lemon Chiffon Cake is a tasty variation from the usual eggless cake recipes. Try this slightly tangy, delectable cake for an innovative feast.

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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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

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