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RECIPE
8 INGREDIENTS 12 STEPS 58min

Lemon Chiffon Cake

Lemon Chiffon Cake recipe you can make even if you don't have a tube pan! This chiffon cake is so soft, light, lemony, and fluffy it will quickly become a favorite family dessert. This classic light sponge cake is delicious on its own, but it tastes even better served with some whipped cream and fresh strawberries—your go-to chiffon cake recipe.
Lemon Chiffon Cake Recipe | SideChef
Lemon Chiffon Cake recipe you can make even if you don't have a tube pan! This chiffon cake is so soft, light, lemony, and fluffy it will quickly become a favorite family dessert. This classic light sponge cake is delicious on its own, but it tastes even better served with some whipped cream and fresh strawberries—your go-to chiffon cake recipe.
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
58min
Total Time
$1.25
Cost Per Serving

Ingredients

Servings
12
US / METRIC
6
Eggs , separated
700g size egg
3/4 cup
Cake Flour , sifted
1/2 cup
plus an extra 60g
1/4 cup
Sunflower Oil
2
Lemons , zested, juiced
50 ml of juice, zest of 1 lemon needed
1/2 Tbsp
Water
to taste
Whipped Cream
to serve
to taste
to serve
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Nutrition Per Serving

VIEW ALL
CALORIES
138
FAT
7.1 g
PROTEIN
4.3 g
CARBS
14.7 g

Author's Notes

Yields 25 servings.

Cooking Instructions

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Step 1
Put Eggs (6) in a mixing bowl and refrigerate. Line a 28x28x3-centimeter baking tin with baking paper.
Step 2
Put egg yolks into a big bowl with lemon zest and 60g of caster sugar. Whisk egg yolk mixture until light and fluffy then add Sunflower Oil (1/4 cup) , 50 ml of Lemons (2) , and Water (1/2 Tbsp) , mix until smooth.
Step 3
Add Cake Flour (3/4 cup) , mix gently until there are no lumps, be careful not to over mix.
Step 4
Preheat the oven to 160 degrees C (325 degrees F) steam bake.
Step 5
Take egg whites out from the fridge and using a stand mixer with the whisk attachment, whisk with Caster Sugar (1/2 cup) until medium-soft peaks form.
Step 6
Make sure oven temperature has reached around 120 degrees C (250 degrees F), if the mixture is combined too early, air bubbles will deflate and the cake won’t be as fluffy. Put 1/3 meringue into egg yolk mixture and use a silicone spatula to fold the mixture until well combined.
Step 7
Pour mixture into remaining meringue and mix gently with a silicone spatula.
Step 8
Pour mixture into the prepared baking tin and smooth surface. Tap on table 3-4 times gently to ensure there are no large air bubbles.
Step 9
Put the baking tray on shelf 3 (middle of the oven). Bake for 25 minutes.
Step 10
After 25 minutes, turn up the oven to 180 degrees C (350 degrees F) and bake for a further 2-3 minutes or until golden.
Step 11
Remove from the oven, and transfer to a wire rack to cool.
Step 12
Cut into equal pieces and decorate with Whipped Cream (to taste) and cut Fresh Strawberries (to taste) . Serve.
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Nutrition Per Serving
Calories
138
% Daily Value*
Fat
7.1 g
9%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
14.7 g
5%
Fiber
0.7 g
2%
Sugars
7.1 g
--
Protein
4.3 g
9%
Sodium
35.2 mg
2%
Vitamin D
0.5 µg
2%
Calcium
17.6 mg
1%
Iron
0.9 mg
5%
Potassium
53.5 mg
1%
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