Lemon Chiffon Cake (No Butter Recipe)
Chiffon cake is a light airy cake which is traditionally prepared only with oil. This cake will stay soft even after a day. Here i am preparing Lemon Chiffon cake.. This cake won't be much sweeter. Lemon juice and lemon zest added to it gives the perfect tanginess to the cake. Here goes the recipe...
Ingredients:
All Purpose Flour ( Maida) - 1 cup
Baking Powder - 1.5 tsp
Salt - 1/2 tsp
Powdered Sugar - 1/3 cup + 1/3 cup
Vegetable Oil - Little less than 1/4 cup
Egg -3
Water - Little Less than 1/4 cup
Lemon Juice - 5 tsp
Lemon Zest - From 1 full lemon peel
Things Needed:
- Hand Blender
- Electric Oven
- Cake Pan
Procedure:
Sieve All purpose flour, Baking powder and salt together. . Powder sugar. Separate yolks in eggs. Grate a full lemon to obtain lemon zest.
Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add 1/3 of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.
Take another bowl.. add yellow yolk.. whisk it. After some time add remaining 1/3 of sugar.. continue till the sugar gets dissolved. .
After the sugar dissolves add vegetable oil.
After whisking for some time, add water and lemon juice.
Whisk everything well..
After everything has blended, slowly add in the sieved flour. Whisk until the flour has been blended well.
Add the lemon zest and whisk for 1 time.
Now add 1/3 rd of white mix to the yellow. Mix it well with spatula. . Don't overbeat.. just rotate your hand.
Repeat the above process for another 2 times.
Preheat oven to 180 degree celsius.
Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes.
And your cake is ready!!!
Quick Tips:
- The fluffiness of the cake depends on the time you beat egg.. so beat it well
- Eggs should be in room temperature. . So take the egg out from fridge atleast before 30 minutes.
- And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.
