Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 283 grams cups cake flour; 118 milliliters canola oil; 1 teaspoons cream of tartar; 8 larges eggs, separated; 331 grams 2/3 cup granulated sugar, divided; 3 Tbsps zest and 5 tablespoons juice from about 3 lemons; 1 teaspoons salt; 1 teaspoon vanilla extract

Lemon Chiffon Cake is a dairy free dessert. This recipe serves 10. One serving contains 383 calories, 8g of protein, and 15g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 325°F. Using mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increases speed to medium-high and beat until beginning to form soft peak. Slowly add 1/3 cup sugar and continue to whip to stiff but not dry peak, about 3 minutes.

Ingredients you will need

Cream Of Tartar

Sugar

Equipment you will use

Blender

Oven

Transfer meringue to a large bowl.

Equipment you will use

Bowl

Using same unwashed mixer fitted with whip attachment, combine remaining 1 1/3 cups sugar, flour, baking powder, salt, and baking soda on low speed, about 30 seconds.

Ingredients you will need

Baking Soda

All Purpose Flour