Lemon Chiffon Cake
If I ask you what is your favorite cake recipe, what would your answer be? I know it’s a hard question to answer. But if you ask me, I would say my favorite recipe is this chiffon cake. It’s light, velvety, and perfect for any occasion. I’ve made this cake for my wedding, for friends’ wedding, and for many graduations. You can bake it with different flavors, whether you bake it with cardamom, or lemon, or chocolate, they’re equally delicious.
I got this recipe from my advance cake class in SFBI. There are many different variation of making this cake, you can soak the cake in rum syrup and add a layer of pastry cream in between the cake layers and top the cake with fresh summer fruits. The added rum syrup and the layer of pastry cream moisten the cake and goes so well with the fruits, no matter what fruit you choose.
Remember the key point to successfully bake a chiffon cake is using ungreased cake pan. You can place a parchment paper at the bottom of the cake pan prior to pouring the cake batter, but don’t use any spray or oil to grease the pans.
Also note that there are two measurements for sugar, I’ve marked it with sugar #1 & #2, since we will be using the #1 at the beginning of making the cake batter and the #2 when we are whipping the egg whites.
Lemon Chiffon Cake
Yields: 7-9 servings (2x8” cake pans) Bake time: 30-35 minutes
2 cups /243 g flour
1 tsp baking powder
1 cup /210g sugar #1
Zest of 2 lemons /limes
3/5 cup/ 122g vegetable oil / olive oil
5 eggs, seperated
3/4 cup /139g water
2 tsp lemon extract
104g sugar #2
1/2 tsp cream of tartar
In a large bowl, mix all the flour, baking powder, & sugar #1 and sift.
Add lemon zest to the flour mix and mix well, so the flour get the aroma of lemon zest
In another large bowl, using a whisk mix together vegetable oil, water, egg yolks, & lemon extract.
Pre-heat the oven to 335°F & have your cake pans ready.
Beat the egg whites until foamy, then add sugar #2 and cream of tartar, beat until you reach stiff peak
Slowly and in three additions, add the egg whites to the egg yolk batter and mix.
Be sure to move the spatual slowly and mix well until you don’t see any white strikes any more.
Pour the batter onto the pans (about 350+g for each pan) and bake for 30-35 minutes or until the cake tester inserted comes out clean.
Have a paper towel on a baking rack ready, once the cake pans are out of oven, invert the pans on the towel and let the cakes cool for about 2 hours.
Pick up the pans and so gently use a thin spatula and run it between the cake pan and the cake to release the cake. You might have to tab it couple times for the cake to be released.
Once the cakes are out of pan, wrap them in plastic wrap and keep them in the fridge for 24 hours.
Once the cakes are chilled it’s easier to decorate them.
The cake is absolutely heavenly when it’s freshly baked, however this is one of the very few cakes that you can keep in the fridge up to a week & it’s still going to be moist and delectable.
Hope you enjoy it, as always the video tutorial for this cake is on my Instagram page . Please share the recipe with you friends and family.
Until next week,
Love one another