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Before you jump to Lemon Chiffon Cake (Butterless) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone's active involvement. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.
A lot of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen on its own provides you with many small means by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. It's related to being functional, most of the time.
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 that.
The ingredients needed to prepare Lemon Chiffon Cake (Butterless):
- Take 220 Grams of Maida All purpose flour /.
- Prepare 6 of Eggs.
- Prepare 140 + 75 Grams of Sugar (powdered).
- Provide 1 Teaspoon of Salt.
- Get 1 Teaspoon of Baking soda.
- Provide 2 Tablespoons of Lemon zest.
- Provide 100 Grams of Canola Oil (I used Hudson ).
- Prepare 150 Grams of Water.
- Use 25 Grams of Lemon juice.
- Prepare 1/4 Teaspoon of Cream of tartar.
Instructions to make Lemon Chiffon Cake (Butterless):
- 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..
- 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..
- 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..
- 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..
- Preheat the oven in convection mode at 160 degree Celsius. Greese the baking cake tin and line it with the butter paper..
- 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..
- 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..
- Check in between whether the cake is cooked or not by inserting a toothpick in the center..
- 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).
- When it is cooled, take the cake from the tin.....cut and serve. Enjoy this soft and spongy lemony chiffon cake!!!.
- 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..
- 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..
Lemon Chiffon Cake, the best lemon cake ever! Full of lemon flavor in the cake, the filling, and the cream cheese frosting! ยท Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated. A very light and fresh yummy cake! I made this for a bridal shower and everyone raved.
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