Lemon chiffon cake

7 egg whites
3 ml tartar cream (or lemon juice)
250 gm flour (sifted)
5 ml baking powder
3 ml salt
200 gm sugar
125 ml oil
5 egg yolks
100 ml water
100 ml fresh lemon juice
15 ml finely grated orange rind

Whisk egg whites and tartar cream together until stiff. Sift flour, with baking powder and salt. Add sugar, then oil, egg yolks, water, lemon juice and orange rind, one by one. Beat the two mixtures together with an electric beater until smooth. Pour into a pan and bake at 160C for an hour and 10 minutes. Remove from oven and let it cool.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...