Basic Lemon Chiffon Cake

Lemon chiffon cake is a light and fluffy dessert that has a balance of sweet and tart flavors. The cake is made using a combination of whipped egg whites for a fluffy texture and lemon zest and juice for a bright citrusy taste.

No ratings yet

Print Pin

Prep Time: 30

Cook Time: 50

Resting time: 20

Total Time: 1 40

Servings: pieces

Calories: 2355.17kcal

Equipment

1 Tube pan

Ingredients

1 cups all-purpose flour
¾ cup granulated sugar
1 tsp salt
½ cup vegetable oil
½ cup water
5 egg yolks
5 egg whites
1 tsp lemon juice
1 tsp Lemon zest
¾ tsp white vinegar
1 tsp vanila extract

Instructions

Step 1: Preparing

Pre-heat oven to 350 °F
Have a tube pan at hand

Step 2: Mixing

In a large bowl, sift flour, baking powder, sugar and salt.
Make a well in the center of the dry ingredients and add vegetable oil, water, egg yolks, vanilla, grated lemon zest, and lemon juice.
Using a hand mixer, mix the ingredients until smooth; scraping the bowl to make sure that all the ingredients are mixed well.
In a separate bowl, mix egg whites with lemon juice or cream of tartar or vinegar.
Whip the egg whites until very stiff.
Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up.
Gradually, in two additions, fold in the rest of the egg whites into the yolk mixture; fold gently until just blended each addition.

Step 3: Baking

Pour the batter into ungreased tube pan.
Bake the cake in the pre-heated oven at 350°F for 50 minutes or until a cake tester or toothpick inserted into the center comes out clean.

Step 4: Cooling

Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle.

Step 5: Serving

When completely cool, run a thin-bladed metal spatula or knife between the cake and the pan, and turn the cake out onto a serving plate.
Garnish as desired or serve as is.

Nutrition