Lemon Chiffon Cake (Butterless). Butterless Sponge Cake Recipe - About Butterless Sponge Cake Recipe Cake Recipes: A delicious, fluffy, traditional cake and that too without any butter or oil! This light and fluffy sponge cake, despite its basic nature tantalises your taste buds.

TUSCAN WHITE BEAN SALAD WITH VARIATIONS. Put sugars, hot water, salt, shortening, cinnamon, cloves and raisins (if desired) in saucepan. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. You can cook Lemon Chiffon Cake (Butterless) using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lemon Chiffon Cake (Butterless)

It's 220 Grams of Maida All purpose flour /.
Prepare 6 of Eggs.
Prepare 140 + 75 Grams of Sugar (powdered).
You need 1 Teaspoon of Salt.
You need 1 Teaspoon of Baking soda.
You need 2 Tablespoons of Lemon zest.
You need 100 Grams of Canola Oil (I used Hudson ).
It's 150 Grams of Water.
You need 25 Grams of Lemon juice.
You need 1/4 Teaspoon of Cream of tartar.

In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Lemon Chiffon Cake Is The Ultimate Spring Dessert! Spring is here, Easter is right around the corner, and pretty pastels are front and center. So I thought it was time for me to share my Lemon Chiffon Cake Recipe with you all!

Lemon Chiffon Cake (Butterless) instructions

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..
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..
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..
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..
Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper..
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..
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..
Check in between whether the cake is cooked or not by inserting a toothpick in the center..
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).
When it is cooled, take the cake from the tin.....cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!.
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..
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..

I feel like chiffon cake pairs perfectly with light citrus flavors, so you can even make this a lime, orange, or. Pan di Spagna (Italian Sponge Cake) is a simple, airy sponge cake flavored with vanilla or lemon zest. This traditional cake is used in desserts like cassata, zuccotto, zuppa inglese and tiramisù. Lemon cakes embody the perfect culmination of tart and sweet. With the fruit's natural lightness, it's no wonder that the flavor is a summertime favorite.