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Lemon Chiffon Cake
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Recipe

8 INGREDIENTS • 12 STEPS • 58MINS

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.
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
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.
58MINS
Total Time
$1.23
Cost Per Serving
Ingredients
Servings
12
US / Metric
Egg
6
Eggs, separated
700g size egg
Cake Flour
3/4 cup
Cake Flour, sifted
Caster Sugar
1/2 cup
Caster Sugar
plus an extra 60g
Sunflower Oil
1/4 cup
Sunflower Oil
Lemon
2
Lemons, zested, juiced
50 ml of juice, zest of 1 lemon needed
Water
1/2 Tbsp
Water
Whipped Cream
to taste
Whipped Cream
to serve
Fresh Strawberry
to taste
Halved Fresh Strawberries
to serve
Nutrition Per Serving
VIEW ALL
Calories
99
Fat
4.8 g
Protein
1.0 g
Carbs
13.2 g
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Lemon Chiffon Cake
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

Author's Notes

Yields 25 servings.
Cooking InstructionsHide images
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.
Tags
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Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spring
Summer
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