Lemon Chiffon Cake

11/06/2014 02:10:00 am 0 Comments A+ a-


We are very happy to announce the first Anniversary of Baking Partners , a group of enthusiastic bakers , started by Swathi of Zesty South Indian Kitchen . Wish to see many more anniversaries!!!
For this month's Baking Partners Challenge we have to prepare either Russian Honey Cake or Lemon Chiffon Cake. Both the cakes are beautiful and full of flavors . But I have to choose the one which I can make eggless. After a lot of thinking and searching , I had modified the original recipe by Sara and try to make the eggless version of this heavenly cake. It was not as much soft as it could be with eggs but it tasted really awesome . My daughter just loved it. So let's start the recipe . Yum

Lemon Chiffon Cake
Lemon Chiffon Cake

Lemon Chiffon Cake
Lemon Chiffon Cake

Dry Ingredients:
225g cake flour
1 1/2 cups + 2 tbsp. / 300g caster sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoon lemon zest

Wet Ingredients:
½ cup canola oil / sunflower oil
1/2 cup yoghurt
2/3 cup water
2 tablespoon lemon juice
1 teaspoon Vanilla essence

For Meringue:
1 ¼ teaspoon vinegar
2 tablespoon sugar
3 tablespoon oil+3 tablespoon water +3 teaspoon Baking powder(Egg replacer for 7 egg whites )

Method:
Preheat  your oven to 155 degrees Celsius / 325 degree Fahrenheit .

In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.


Sugar +zest
Sugar +zest
Add the cake flour, baking soda and salt to the bowl.Whisk gently.

Flours added
Flours added
Make a well in the center of the ingredients and add the oil, yoghurt , water, lemon juice and vanilla. Mix for about one minute until the batter is smooth and there are no lumps.

Dry+wet
Dry+wet
In a second large mixing bowl, beat the egg replacer until they are foamy. Add the vinegar and continue to beat on medium speed until Mixture becomes soft. Add sugar and beat again.

Egg replacer
Egg replacer

Mix wet and dry ingredients by gently folding in.


Smooth batter
Smooth batter
Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.

Chiffon cake
Chiffon cake
Sprinkle with a dusting of icing sugar to serve.

Lemon Chiffon cake
Lemon Chiffon cake

Lemon Chiffon Cake
Lemon Chiffon Cake



Serve -4. Baking Time -50 to 55 minutes

Note: Original recipe require use of eggs , I have used egg replacer .
Stay fresh for 3 days in room temperature, 10 days refrigerated, 2 months frozen.



Best regards,
Sapana Behl
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Hi, I am Sapna,  a food blogger and mother of two pretty girls from India, living in Ireland.

For any query or suggestions please contact me at  sapana.behl@gmail.com

Please feel free to comment or share your encouraging ideas!