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Lemon Chiffon Cake (Butterless)
Lemon Chiffon Cake (Butterless)

Before you jump to Lemon Chiffon Cake (Butterless) recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

For the most part, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods could be extremely healthy and good for you. There are some foods that really can boost your moods when you consume them. When you are feeling a little down and are in need of an emotional pick-me-up, test out some of these.

Your mood could actually be helped by green tea. You were sure green tea had to be in this article somewhere, right? Green tea is loaded with a specific amino acid called L-theanine. Research has proven that this amino acid promotes the production of brain waves. This helps raise your mental focus while having a relaxing effect on the rest of your body. You knew green tea could help you become healthier. Now you know green tea can help raise your mood also!

As you can see, you don’t need to consume all that junk food when you wish to feel better! Test out these tips instead!

We hope you got insight from reading it, now let’s go back to lemon chiffon cake (butterless) recipe. You can have lemon chiffon cake (butterless) using 10 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Lemon Chiffon Cake (Butterless):
  1. Get 220 Grams Maida All purpose flour /
  2. Get 6 Eggs
  3. Get 140 + 75 Grams Sugar (powdered)
  4. Use 1 Teaspoon Salt
  5. Take 1 Teaspoon Baking soda
  6. Get 2 Tablespoons Lemon zest
  7. Get 100 Grams Canola Oil (I used Hudson )
  8. Get 150 Grams Water
  9. Get 25 Grams Lemon juice
  10. Provide 1/4 Teaspoon Cream of tartar
Steps to make Lemon Chiffon Cake (Butterless):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper.
  6. 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.
  7. 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.
  8. Check in between whether the cake is cooked or not by inserting a toothpick in the center.
  9. 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)
  10. When it is cooled, take the cake from the tin…..cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!
  11. 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.
  12. 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.

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