Lemon Chiffon Cake

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Eggs , separated

1/3 cup

Natural Sweetener , divided

I used Gavia™

1

Lemon , zested

1/4 tsp

Lemon Extract

1/4 tsp

Vanilla Extract

2 Tbsp

Milk

2 Tbsp

Oil

1/3 cup

All-Purpose Flour

1 Tbsp

Corn Starch

1/2 tsp

Baking Powder

1/8 tsp

Salt

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.