Mini Lemon Chiffon Cake Homemade
0 35 mins 5 Servings
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.
Nutritional info
Per Serving: 1 Number - 47.0 gm
Nutritional Distribution
Ingredients
Water
60 Ml (60.0 ml)
Lemon Juice
1 Tsp (4.08 ml)
Lemon Zest
1 Grated Tsp (1.7 gm)
Maida
1/2 Cup (63.78 gm)
Sugar
1/4 Powder Cup (36.02 gm)
Baking Powder
3/4 Tsp (2.67 gm)
Baking Soda
1/4 Tsp (1.335 gm)
Salt
1/8 Tsp (0.56 gm)
Egg
1 Egg Whole (45.0 gm)
Oil
1/8 Cup (22.5792 ml)
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Steps
- Step 1
Whisk 1 egg white with gradually adding 1/4th cup sugar.
- Step 2
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.
- Step 3
Then add, 1/2 cup maida, 3/4th tsp baking powder, 1/4th tsp baking soda and mix well.
- Step 4
Once mixed, 1/8th tsp salt.
- Step 5
Fold the mixture into egg whites
- Step 6
Brush a tin with oil and pour batter evenly.
- Step 7
Preheat the oven at 180 degrees celsius and bake at 180 for 25 mins.
- Step 8
Check with a toothpick if the cake is ready.
- Step 9
Serve delicious lemon chiffon cake.
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