Ingredients: (one 10” tube pan)
- 7 eggs, separated
- 2 cup all-purpose flour, sifted
- 3/4 cup white sugar
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup canola oil
- 4 tsp grated lemon zest
- 2 tsp vanilla
- 1/2 tsp cream of tartar
Directions:
- Combine flour, sugar, baking powder and salt in a large bowl.
- Put together egg yolks, water, oil, lemon zest and vanilla in another bowl, whisk until well combined.
- Add the yolk mixture to the flour mixture, beat well.
- In anothe bowl, beat the egg whites until foamy. Then add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the yolk mixture and mix with a spatula until attaining a uniform batter.
- Pour the batter into the pan. Bake at low rack at 325F for 55 minutes.
- 7 eggs, separated
- 2 cup all-purpose flour, sifted
- 3/4 cup white sugar
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup canola oil
- 4 tsp grated lemon zest
- 2 tsp vanilla
- 1/2 tsp cream of tartar
Directions:
- Combine flour, sugar, baking powder and salt in a large bowl.
- Put together egg yolks, water, oil, lemon zest and vanilla in another bowl, whisk until well combined.
- Add the yolk mixture to the flour mixture, beat well.
- In anothe bowl, beat the egg whites until foamy. Then add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the yolk mixture and mix with a spatula until attaining a uniform batter.
- Pour the batter into the pan. Bake at low rack at 325F for 55 minutes.
Credits : http://en.kokotaru.com/2009/05/lemon-chiffon-for-my-first-birthday-cake/
Good post keep it up.
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