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Mini Lemon Chiffon Cake Homemade Recipe

Chiffon cakes are made with whipped eggs and oil. Lemon Chiffon Cake is a famously fluffy lemon sponge cake that's delicious on its own or topped with whipped cream.

Nutrition Information per serve

  • 126.3 kcal
  • 16.7 gm
  • 1.6 gm
  • 5.3 gm
    Total Fat
  • 0.4 gm
    Total Fiber
60 Ml(60.0 ml) Water
1 Tsp(4.0 ml) Lemon Juice
1 Grated Tsp(2.0 gm) Lemon Zest
1/2 Cup(64.0 gm) Maida
1/4 Powder Cup(36.0 gm) Sugar
3/4 Tsp(3.0 gm) Baking Powder
1/4 Tsp(1.0 gm) Baking Soda
1/8 Tsp(0.56 gm) Salt
1 Egg Whole(45.0 gm) Egg
1/8 Cup(23.0 ml) Oil
  • Whisk 1 egg white with gradually adding 1/4th cup sugar.

  • In a bowl, add 1/8th cup oil, water with egg yolk, 1 tsp lemon juice, and 1 tsp lemon zest and whisk it well.

  • Then add, 1/2 cup maida, 3/4th tsp baking powder, 1/4th tsp baking soda and mix well.

  • Once mixed, 1/8th tsp salt.

  • Fold the mixture into egg whites

  • Brush a tin with oil and pour batter evenly.

  • Preheat the oven at 180 degrees celsius and bake at 180 for 25 mins.

  • Check with a toothpick if the cake is ready.

  • Serve delicious lemon chiffon cake.