I love everything that contains lemon…this lemon chiffon cake is very easy and simple to make. The cake is very light and can be served with cream, jam or just like that.
5 eggs, separated
¼ teaspoon cream of tartar
½ cup sugar
2/3 cup all purpose flour
1 teaspoon balking powder
¼ teaspoon salt
4 tablespoon vegetable oil
6 tablespoon milk
1 teaspoon lemon extract
1 tablespoon grated lemon grind
Preheat oven to 325F. Sift flour, baking powder and salt into a small bowl. Separate the eggs carefully. Add the cream of tartar to the egg whites and mix using a clean and dry beater until stiff, add the other half sugar and continue to beat until flip upside down it does not fall.
Add the oil to the egg yolk and beat until the color is a pale yellow, add the other half sugar and continue to beat. Add the milk, lemon extract and the grated lemon grind, beat until well mixed. Add the dry ingredients and beat for more approximately 2 minutes.
Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently.
Pour the batter to the cake pan for 20 to 25 minutes.
Did you know that cream of tartar or potassium bitartrate is used in egg whites to increase heat tolerance and volume?
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