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Lemon chiffon cake
By : Rehana Khambaty
Category : Desserts and baking dishes, Egg
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Sift dry ingredients into a mixing bowl, make a well in the centre and add salad oil, yolks of 2 eggs, water, vanilla essence and grated lemon peel.
  2. Beat until smooth and creamy.
  3. Now add whites of 4 eggs (approximately 1/2 cup) and cream of tartar and beat until very stiff.
  4. Gently fold the flour mixture over the egg whites.
  5. Blend lightly. Bake in an ungreased pan at 180 C for 35 mins.
1 cup plus 3 tbsps. flour
1/4 cup salad oil
3/4 th cup powdered sugar
4 eggs
1/2 cup water
1 1/2 tsps. baking powder
1 tsp. grated lemon peel
1/4 tsp. cream of tartar
1 1/2 tsps. vanilla essence
1/4 tsp. salt
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