Lemon chiffon cake

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This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me. The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. Lemon Cream Cake Filling, Lemon Cake Whipped Cream Frosting, Cake Not Too Sweet, Double Layer Lemon Cake, Lemon Cake With Whipped Cream Frosting, Not Too Sweet Cake Recipes, Lemon Curd Angel Food Cake, Chiffon Cake Flavors, Angel Food Cake Filling

This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me. The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd.

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Apam Balik, Lemon Chiffon Cake, Tube Pan, Cream Corn, Chinese Snacks, Jelly Cups, Soy Bean, Soy Beans, Specialty Cake

Chiffon cake is light, airy & soft, butterless and easy to make. Love the aroma from the lemon zest and a hint of tangy zing from it. The sweetness is just nice, not-too-sweet version. Ingredients : (7" / 17c, tube pan)(A)60g Self Raising Flour3 Egg Yolks20g Castor Sugar25g Lemon Juice1 tsp Lemon Zest (1/2 lemon)30ml Corn Oil (B)3 Egg Whites25g Castor Sugar1/4 tsp Lemon Juice Step by Step :1. Separate eggs into 2 separate mixing bowl. 2. Using a hand whisk, mix egg yolks & castor sugar till…

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