Lemon Chiffon Cake with Caramel Chocolate Sauce

Yum...Yum... Yummy
Lemon Chiffon Cake with Caramel Chocolate Sauce
Yum...Yum... Yummy
Steps
- 1
In one bowl, mix together all the dry ingredients. In another bowl, put add the egg yolks and sugar and beat with electric hand mixer until thick and creamy. Gradually add the cooking oil and continue beating, adding the vanilla essence and lemon juice.
- 2
Pour the egg mixture into the dry ingredients and fold in until just mixed. Beat the egg whites to soft peaks and fold into the batter until there are no traces of egg white. Pour into well greased, flour dusted baking pan. Bake at 180 degrees centigrade for 20-25 minutes or until golden brown.
- 3
FOR THE SAUCE: Bring brown sugar, butter, chocolate and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Cool and pour over the cake.
- 4
Bon appetit
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