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Lemon Glow Chiffon Cake

Reeni
  • minutes
  • Serves 1

INGREDIENTS

2

+ ¼ cups (8 ounces) / 225g cake flour (not self-rising)

1

+ ½ cups + 2 tablespoons / 300g granulated sugar, divided

1/2 tsp

/ 3.5g salt

1/2 tsp

baking soda

1 tbsp

lemon zest

1/2 cup

/ 108g canola oil / sunflower oil

3

/ 130g large egg yolks

2/3 cup

/ 156g water @ room temperature (I use bottled)

2 tbsp

/ 30g fresh-squeezed lemon juice

1 tsp

vanilla extract

3/4 tsp

/ 4g cream of tartar

2 tbsp

/ 30 g sugar

7

/ 300g large egg whites