Easy Lemon chiffon cake recipe | Authentic Chiffon cake
Lemon Chiffon Cake is a light, airy dessert that combines the tangy brightness of lemon with the delicate texture of a chiffon cake. This cake is known for its fluffy, melt-in-your-mouth crumb, achieved by folding whipped egg whites into a batter enriched with lemon juice and zest.
Often glazed with a lemony icing or dusted with powdered sugar, Lemon Chiffon Cake is a perfect balance of sweet and tart, making it an ideal treat for any occasion. Its refreshing flavor and elegant presentation make it a standout dessert that pleases both the eyes and the palate.
Ingredients
Cake
- 105 g Flour All purpose flour or cake flour
- 1 g Baking powder
- 1 g Salt
- 55 g Sugar
- 60 ml Oil
- 3 Egg yolk
- 3 Egg white
- 1 g Cream of tartare
- 85 g Sugar for mixing in egg white
- 7 g Lemon zest
- 10 ml Lemon juice
- 85 ml Water
Icing
- 125 g Icing sugar
- 15 ml Lemon juice
- 1 ml Color
Instructions
Prepare the Ingredients
- Preheat your oven to 180 degree celsius. Ensure your tube pan is clean and dry. Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- Carefully separate the eggs, placing the yolks in one bowl and the whites in another. Make sure no yolk gets into the whites to ensure they whip properly.
Make the Batter
- In a large bowl, sift together the cake flour, 55g of sugar, baking powder, and salt. This ensures an even distribution of ingredients and a light texture.
- In another bowl, whisk together the egg yolks, water, vegetable oil, lemon zest, and lemon juice until well combined.
- Gradually add the wet mixture to the dry ingredients, whisking until smooth and well incorporated.
Whip the Egg Whites
- Using an electric mixer, beat the egg whites on medium speed until foamy.
- Add the cream of tartar to the egg whites and continue to beat on high speed until soft peaks form.
- Gradually add the remaining 85g of sugar, beating until stiff peaks form. The meringue should be glossy and hold firm peaks.
Fold the Mixtures Together
- Gently fold a third of the egg white mixture into the batter to lighten it. Carefully fold in the remaining egg whites until just combined. Be careful not to deflate the mixture.
Bake the Cake
- Pour the batter into the tube pan. Smooth the top with a spatula to ensure even baking.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a cooling rack or over a bottle. Let the cake cool completely in the pan. This prevents the cake from collapsing.
Prepare the Lemon Glaze
- In a small bowl, whisk together the icing or powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed. Add lemon zest for extra flavor if desired.
- Once the cake is completely cool, run a knife around the edges to loosen it from the pan. Remove the cake and drizzle the lemon glaze over the top, allowing it to drip down the sides.
Notes
Tips for Success
- Room Temperature Eggs: Use room temperature eggs for better volume and stability when whipping the egg whites.
- Folding Technique: Fold the egg whites gently to avoid deflating the batter, which helps maintain the cake’s airy texture.
- Proper Cooling: Cooling the cake upside down prevents it from collapsing and ensures it retains its structure.
Nutrition
Calories: 698kcal | Carbohydrates: 64g | Protein: 24.8g | Fat: 37.3g | Saturated Fat: 11.1g | Cholesterol: 926mg | Sodium: 323mg | Potassium: 632mg | Fiber: 1.8g | Sugar: 41.3g | Calcium: 199mg | Iron: 3mg