Lemon Chiffon Cake added to My Recipes successfully.
Category
Desserts
Servings
16
Prep Time
30 minutes
Cook Time
70 minutes
Bake this cake while you're hanging around the kitchen anyway and don't forget to set a timer each time you change the temperature. Also, take care not to slam the oven door when you close it. All this effort will result in a wonderful sponge cake!
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
Dining In
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Ingredients
10 eggs, separated
2 tablespoons Gefen Cottonseed Oil
1 teaspoon Gefen Vanilla Extract
juice of 1 lemon
1 cup sugar
1 cup Gefen Potato Starch
Cake
Directions
Preheat oven to 250 degrees Fahrenheit.
Beat egg whites until stiff; set aside. Beat yolks 10 minutes; add oil, vanilla, lemon juice, then sugar. Gradually add potato starch while mixing. Gently fold yolk mixture into whites.
Pour batter into an ungreased tube pan. Bake at 250 degrees for 10 minutes; raise oven temperature to 300 degrees for half an hour, 325 degrees for 15 minutes, then 350 degrees for 25 minutes.
Remove from oven and immediately invert over a soda or wine bottle and allow to cool completely.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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