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SideChef
Recipes
Snack
Lemon Chiffon Cake
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8 INGREDIENTS • 12 STEPS • 58MINS

Lemon Chiffon Cake

Recipe
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
4 Tbsp
Sunflower Oil
Lemon
2
Lemons, zested, juiced
50 ml of juice, zest of 1 lemon needed
Water
2 tsp
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
Love This Recipe?
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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 Egg Whites (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 (4 Tbsp), 50 ml of Lemon Juice (2), and Water (2 tsp), 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
Snack
Shellfish-Free
Easter
Dessert
Vegetarian
Mother's Day
Spring
Summer
Valentine's Day
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