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Lemon chiffon cake

Light and airy lime chiffon cake !
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 65 grams or 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 3 eggs - yolks and whites separated
  • 1/2 cup or 100 grams granulated sugar
  • 3 tbsps vegetable oil
  • 1 tsp lime zest
  • 1 tablespoon lime juice
  • 3 tablespoons water

Instructions
 

  • Preheat your oven to 160 C/ 325 F. Line the bottom of a 6 inch round pan with parchment paper.
  • Whisk together the flour, baking powder and half of the sugar .
  • To this, add and whisk in the yolks, oil , juice, zest and water until smooth . Keep aside.
  • In another bowl , beat egg whites until foamy.
  • Then add the remaining half cup of sugar and beat until you get stiff peaks.
  • Gently whisk 1/4th of the whipped egg whites into the remaining batter. Similarly, whisk in the remaining egg whites in 3 or 4 additions.
  • Pour the batter into the prepared pan and bake for 30-35 minutes until top is brown and springs back when pressed gently.
  • Cool completely in pan . Then run a knife along the inside edge of pan and remove the cake carefully.
  • Serve as is , or with whipped cream or a fruity sauce!

Notes

 
  • This cake can be stored in the refrigerator for 3 days or at room temperature for a day or so, in an airtight container.
  • The cake will rise really well but will shrink and come way from the edges of the pan when it cools . So dont worry!
  • I used the zest of a small lime (nimbu) and its juice . You can add more juice if you want a more puckery lime taste . Reduce the amount of water accordingly. I use a zester but if you dont have one, just use a small grater or a sharp knife. Make sure not to get the bitter white pith.
  • This cake bakes up fast , so keep an eye on it.
  • If you dont have a high 6 inch pan (atleast 3 inches high), you can bake the same batter in a 7 (2 inches high) pan for about 25-30 minutes for a not-as-tall but still fluffy cake.
  • About whipping egg whites: for best results , separate yolks and whites when eggs are cold and then bring both to room temperature before using. Make sure your bowls are clean and dry. Use stainless steel if possible. Whip at medium or medium high until stiff peaks. If you upturn the bowl and the whites do not move , you can stop beating !