Friday, March 29, 2019

Lemon Chiffon Cake

  • 2¼ cups cake flour
  • 1½ cups sugar, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 large egg whites, room temperature
  • 7 large egg yolks
  • ⅓ cup vegetable oil
  • ½ cup milk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Bake at 350 in a tube pan

In a medium bowl, sift together flour, ¾ cup sugar, baking powder and salt.
In another medium bowl, whisk together egg yolks, vegetable oil, milk, lemon juice, lemon zest and vanilla extract until smooth. Combine the flour mixture and the egg mixture and whisk until smooth. Set aside.Beat the egg whites (4) and add 3/4 sugar into the egg whites. Add the rest of egg whites  Beat.  Combine with the  other batter. Pour into the tube pan.Bake for 50 minutes are until done. 

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