Ingredients and Weight:
- 3 eggs
- 100g all-purpose flour
- 80g sugar
- 20g vegetable oil or melted butter
- 1 tablespoon baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- Pinch of salt
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F.
- Separate the egg whites and yolks.
- Beat the egg whites until stiff and set aside.
- In a separate bowl, mix the egg yolks, sugar, oil/butter, baking powder, lemon juice, lemon zest, and salt until well combined.
- Fold the beaten egg whites into the yolk mixture gently, being careful not to deflate the egg whites.
- Pour the batter into a greased and floured 8-inch tube pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Nutritional Information: (Per serving, assuming 8 servings)
Calories: approximately 250 calories per slice
Fat: 12g
Carbohydrates: 38g
Protein: 5g
(Nutritional information may vary based on specific ingredients used.)
Dish Characteristics:
- Light and airy texture with a subtle lemon flavor.
- Perfect for any occasion, especially breakfast or tea time.
- The addition of lemon zest enhances the citrusy flavor.
User Comments:
- "This chiffon cake is so light and refreshing, perfect for a summer dessert!"
- "The lemon flavor is not too overpowering, just right for my taste."
- "I love how airy and moist this cake is, it's one of my go-to recipes."
Special Precautions and Tips:
- Be sure to grease and flour the tube pan well to prevent the cake from sticking.
- When folding the beaten egg whites into the yolk mixture, be gentle to avoid deflating the egg whites.
- Check the cake after 35 minutes of baking to avoid overcooking.
