Lemon Chiffon Cake

3
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


""

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (341.1 g)
  • Calories 1013.5
  • Total Fat - 32.3 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 147.9 mg
  • Sodium - 1280.4 mg
  • Total Carbohydrate - 170.3 g
  • Dietary Fiber - 9.6 g
  • Sugars - 104.5 g
  • Protein - 19.2 g
  • Calcium - 486.1 mg
  • Iron - 4.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step 1

Heat oven to 350 degrees.

Step 2

Grease and flour 2 round layer pans, 8 or 9 inches.

Step 3

Beat egg whites until foamy. Add 1/2 cup sugar 1 tablespoon at a time, and beat until very stiff and glossy. Set aside.

Step 4

Combine remaining sugar with flour, baking powder, and salt. Add oil, half of the milk, lemon peel and the vanilla. Mix well. Add remaining milk and egg yolks, mixing till smooth.

Step 5

Fold in egg whites.

Step 6

Pour into pans and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Cool and frost as desired.

Tips & Variations


No special items needed.

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