Lemon chiffon cake: the soft dessert that satisfies all tastes
published on 19 October, 2018 at 10:14
Light, soft and with the unique addition of lemon, try preparing the Chiffon cake.
Ingredients:
3 large eggs
85 g granulated sugar
3 tablespoons of vegetable oil
2 lemons
75 g flour
1 teaspoon baking powder
2 tablespoons sugar powder
3 large eggs
85 g granulated sugar
3 tablespoons of vegetable oil
2 lemons
75 g flour
1 teaspoon baking powder
2 tablespoons sugar powder
Icing lemon glaze:
60 g of powdered sugar
½ lemon (juice)
60 g of powdered sugar
½ lemon (juice)
Directions:
Separate the yolks from the whites and beat the egg yolks with 25 gr of sugar. Then add oil, lemon peel, lemon juice diluted in water and sieve flour and baking powder. Then whisk the egg whites with the rest of the sugar. Add the two compounds and pour the whole into a 17 cm mold. Bake at 320°F (160°) for 30-35 minutes. Icing: mix the icing sugar with lemon juice until they are mixed. Pour on the cake once ready.
Separate the yolks from the whites and beat the egg yolks with 25 gr of sugar. Then add oil, lemon peel, lemon juice diluted in water and sieve flour and baking powder. Then whisk the egg whites with the rest of the sugar. Add the two compounds and pour the whole into a 17 cm mold. Bake at 320°F (160°) for 30-35 minutes. Icing: mix the icing sugar with lemon juice until they are mixed. Pour on the cake once ready.
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