The lemon chiffon cake is a dessert I prepared for breakfast in the morning 😉
The chiffon cake is a cake of American origin: it looks similar to sponge cake but is much softer and lighter.
It is baked in a special mold where it rises thanks to the use of cream of tartar and a large amount of whipped egg whites.
I made some changes and did not use either egg whites or butter but yogurt and added lemon juice.
I didn’t have cream of tartar, so I used baking powder.
The other day I bought the appropriate mold, so I wanted to try it right away 🙂
If you don’t have the appropriate mold, you can use a tall bundt cake mold.
You can add a little water to the batter, but reduce the amount of lemon juice: the ratio is 100 g of lemon juice and 50 g of water.
Here is my version of lemon chiffon cake 😀
P.S.: Also try the:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-inch mold
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 461.60 (Kcal)
- Carbohydrates 100.36 (g) of which sugars 33.99 (g)
- Proteins 15.29 (g)
- Fat 2.11 (g) of which saturated 0.94 (g)of which unsaturated 0.44 (g)
- Fibers 2.07 (g)
- Sodium 69.30 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the lemon chiffon cake
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 cups plain yogurt
- 2/3 cup lemon juice
- 1 packet baking powder
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Citrus juicer
- 1 Spatula
- 1 Mold
Steps for the lemon chiffon cake
In a bowl, pour the flour, sugar, and baking powder.
Stir with a spatula and add the yogurt and lemon juice.
Mix well and pour the batter into the appropriate mold.
Preheat the oven to 350°F in static mode and bake the lemon chiffon cake for about an hour or until it lightly colors.
Let it cool upside down in the mold on a plate.
Once cooled, turn it out onto a plate, helping with a thin-bladed knife to detach it from the mold.
Dust with powdered sugar to taste.
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