Lovelight Chiffon Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cake flour
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 1 ½ | teaspoons |
lemon extract
|
*
|
| 2 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cake flour
|
|
| 355 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 7.5 | ml |
lemon extract
|
*
|
| 2 | large |
eggs
separated |
|
Directions
Sift together into bowl the flour, 1 cup sugar, baking powder and salt.
Add oil, ½ cup milk and flavoring.
Beat 1 minute and add rest of milk and egg yolks.
Beat 1 minute.
In separate bowl, beat egg whites very stiff and add ½ cup sugar.
Continue beating for 1 to 2 minutes to make a very stiff meringue.
Fold meringue into batter.
Pour into 9x13 inch pan and bake 30 to 35 minutes at 350℉ (180℃).
