Cholesterol-Free Lemon Chiffon Cake – a delicious recipe with egg whites, powdered sugar, cake flour, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl using electric mixer, whip egg whites with powdered sugar until fluffy, but not dry.
2
Set whites aside.
3
In another bowl, sift flour, granulated sugar, baking powder and salt.
4
Scoop out a well in the center of the flour and add oil, lemon rind and juice.
5
With medium speed on mixer, beat until well blended and smooth.
6
Fold the batter into the whites.
7
Spread solid shortening on bottom and sides of 9-inch tube pan and dust with flour.
8
Pour batter into pan and bake in a 350u00b0 oven for 35 to 40 minutes or until lightly browned on top.
9
(Should spring back to touch.)
10
Cool cake right side up in pan for 5 minutes. Invert onto wire rack and lift off the pan.
11
Cool completely and ice, if desired.
1044
kcal
Calories
43
g
Fat
141
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 large egg whites (room temperature), 2 Tbsp. sifted powdered sugar, 1 1/2 c. sifted cake flour (5 1/4 oz.), 1 c. granulated sugar, and more.
Yes, Cholesterol-Free Lemon Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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