Lemon Chiffon Cake

11/06/2014 02:10:00 am by cookingwithsapana 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

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

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

: 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

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.