35 mins 
5 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
-
Energy126.3 kcal
-
Carbohydrate16.7 gm
-
Protein1.6 gm
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Total Fat5.3 gm
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Total Fiber0.4 gm
- Ingredients
- Steps to Prepare
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.
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