Cooking Instructions
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Step 1
Preheat the oven at 340 degrees F (170 degrees C).
Step 2
Mix
Eggs (2)
yolk and
Natural Sweetener (2 Tbsp)
. Whisk until fluffy.
Step 3
Add
Lemon (1)
,
Lemon Extract (1/4 tsp)
and
Vanilla Extract (1/4 tsp)
. Whisk until combined.
Step 4
Whisk in
Milk (2 Tbsp)
and
Oil (2 Tbsp)
until well combined.
Step 5
Sift and stir in
All-Purpose Flour (1/3 cup)
,
Corn Starch (1 Tbsp)
,
Baking Powder (1/2 tsp)
, and
Salt (1/8 tsp)
. Set aside.
Step 6
Using a stand mixer whisk egg whites until frothy. Slowly add in
Natural Sweetener (3 Tbsp)
. Whisk on high speed until stiff peaks are formed.
Step 7
Fold into the lemon cake mixture 1/3 at a time.
Step 8
Pour mixture into a 6-inch chiffon cake pan. Drop pan a few times to raise air bubbles out. Skewer to remove big air bubbles.
Step 9
Place cake mixture into preheated oven and bake for 35 minutes at 340 degrees F (170 degrees C).
Step 10
Cool the cake upside down. Remove from pan.
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