Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lemon chiffon cake (butterless). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Lemon chiffon cake makes for a light and airy last course. See which ingredients to use, steps to take, and get cracking! Hey everyone, hope you guys enjoy this recipe.

Lemon Chiffon Cake (Butterless) is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon Chiffon Cake (Butterless) is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have lemon chiffon cake (butterless) using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Chiffon Cake (Butterless):

1. Get 220 Grams Maida All purpose flour /
2. Take 6 Eggs
3. Take 140 + 75 Grams Sugar (powdered)
4. Make ready 1 Teaspoon Salt
5. Get 1 Teaspoon Baking soda
6. Take 2 Tablespoons Lemon zest
7. Get 100 Grams Canola Oil (I used Hudson )
8. Get 150 Grams Water
9. Take 25 Grams Lemon juice
10. Get 1/4 Teaspoon Cream of tartar

If I tried it one day, I'll write down the measurement in the recipe (please remind me). Learn how to make lemon chiffon cake that's light, fluffy and full of zesty flavor — an impressive dessert for every occasion! The light texture of the lemon chiffon cake comes primarily from beaten egg whites, which are folded into the batter and give it a high rise similar to that of an angel food cake. This Lemon Chiffon Cake is very light and soft and it's topped a delicious lemon glaze.

Instructions to make Lemon Chiffon Cake (Butterless):

1. Sieve maida and baking soda. Keep this aside. Separate egg whites and egg yolks. Put them in a clean and dry bowls. Keep these aside.
2. In the bowl which has the egg yolks, add in 75 gm sugar. Beat well using an electric beater till the mixture turns creamy and pale yellow in colour. Add in canola oil, lemon juice, water and lemon zest into it.
3. Beat well till everything is combined properly. Add in the sieved maida and baking soda mix into it. Mix well using a wooden spoon, till everything is combined properly. Keep this aside.
4. Now, beat the egg whites by adding cream of tartar or any of the substitutes mentioned above. Add in the 140 gm sugar, little by little and beat it till stiff peaks.
5. Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper.
6. Add in 1/3 of the egg white mixture into the cake batter (which we had kept aside). Use the cut and fold method to mix them. Mix in the rest of the egg white mixture in the cake batter and mix again.
7. When everything is nicely mixed, pour the cake batter into the prepared cake tin. Tap the cake tin a bit to get rid off any air bubbles in the cake batter. Place the cake tin in the preheated oven for about 50 - 55 minutes. Mine took about 35 - 45 minutes.
8. Check in between whether the cake is cooked or not by inserting a toothpick in the center.
9. Once it is done, take it out from the oven and flip it on a wire rack and let it cool down completely. Don't take the cake out from the tin unless it is completely cooled. (check notes)
10. When it is cooled, take the cake from the tin…..cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!
11. Notes: It is said that once the chiffon cakes are baked, the cake tin is turned upside down over the neck of a bottle (as it is usually baked on a tube pan) to cool down for 3 - 4 hours or overnight which helps the cake to set at its maximum volume instead of settling.
12. But instead of placing the cake tin upside down on a bottle, i thought it would be safe it place it on a wire rack.

From breakfast to dessert this chiffon cake will be a crowd pleaser I know you guys were waiting for a dessert recipe from me, so I aim to please. I have a very pretty and super delicious, full of lemony flavor chiffon. This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling. Lemon Chiffon Cake, the best lemon cake ever! Full of lemon flavor in the cake, the filling, and the cream cheese frosting!

So that’s going to wrap this up for this exceptional food lemon chiffon cake (butterless) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!