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.
Total Time
58min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
12
Ingredients
•
6
Eggland's Best Classic Eggs
, separated
•
3/4
cup
Cake Flour
, sifted
•
1/2
cup
Caster Sugar
•
4
Tbsp
Sunflower Oil
•
2
Lemons
, zested, juiced
•
2
tsp
Water
•
to taste
Whipped Cream
•
to taste
Halved Halverade halbiert halved partidos a la mitad
Fresh Strawberries
Cooking Instructions
1.
Put Egg (6) in a mixing bowl and refrigerate. Line a 28x28x3-centimeter baking tin with baking paper.
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 (60 milliliter), 50 ml of Lemon (2), and Water (10 milliliter), mix until smooth.
3.
Add Cake Flour (100 gram), mix gently until there are no lumps, be careful not to over mix.
4.
Preheat the oven to 160 degrees C (325 degrees F) steam bake.
5.
Take egg whites out from the fridge and using a stand mixer with the whisk attachment, whisk with Caster Sugar (80 gram) until medium-soft peaks form.
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.
7.
Pour mixture into remaining meringue and mix gently with a silicone spatula.
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.
9.
Put the baking tray on shelf 3 (middle of the oven). Bake for 25 minutes.
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.
11.
Remove from the oven, and transfer to a wire rack to cool.
12.
Cut into equal pieces and decorate with Whipped Cream (to taste) and cut Fresh Strawberry (to taste). Serve.
Author's Notes
Yields 25 servings.
Nutrition Per Serving
CALORIES
99
FAT
4.8 g
PROTEIN
1.0 g
CARBS
13.2 g
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