I find the water ring cake without butter lighter than the one made with milk. I replaced the butter with corn oil, so it has less fat and is more wholesome. Everyone enjoyed it and the lemon aroma was even more distinct. I especially recommend it for those who are lactose intolerant.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: International
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 5 eggs
- 3/4 cup water
- 5 fl oz corn oil
- 1 packet baking powder
- 1 packet vanillin
- 1 pinch salt
- 1 lemon (Zest the peel)
- 1 pinch salt
Tools
- Pan chiffon cake
- Oven
Steps
Chiffon cake pan here on Amazon
Separate the yolks from the whites. Add the sugar to the yolks in a bowl and whip with electric beaters until foamy for three minutes.
Sift the flour into a bowl along with the baking powder packet, vanillin and a pinch of salt. Add the liquids, the water and the oil, and mix with the beaters until you obtain a smooth batter. Stir in the grated lemon zest.
Fold the egg whites, previously whipped to stiff peaks with the beaters, into the batter using a spatula. Add them gradually with gentle, circular motions from the bottom up to incorporate.
Grease the chiffon cake pan or a ring-shaped cake pan with butter and dust with flour, then pour in the batter.
Bake in a preheated oven at 338°F for about 45 minutes. Before removing from the oven, perform the toothpick test to check doneness. If the inserted toothpick comes out dry, the cake is cooked.
Serve the water ring cake without butter, soft and very light, for breakfast or as a snack with a good cup of tea or coffee.
Water Ring Cake Without Butter, Soft and Very Light
Cover the ring cake with a dish towel so it stays soft and not damp
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FAQ (Questions and Answers)
How do I know if the cake is cooked?
To check if the cake is cooked, open the oven and insert a toothpick in several places. If the toothpick comes out dry after being removed, it means the cake is well cooked and ready to be taken out.
How to make a cake soft and light?
I find the water ring cake without butter lighter than the one made with milk. I replaced the butter with corn oil, so it has less fat and is more wholesome. Everyone enjoyed it and the lemon aroma was even more distinct.
