Name: Lemon chiffon cake recipe
Prep time: 25 min
Total time: 25 min
Yield: 8-12
Cuisine: worldwide
Ingredients: 7 eggs, separated; 200 g sugar; 240 g cake flour; 3 tsp baking powder; 1/2 tsp salt; 100 ml neutral oil; 160 ml lemon juice; Lemon zest from 2 lemons; 1 tsp vanilla extract; 150 g icing sugar; 3-4 tbsp lemon juice

This is what a lemon cloud should taste like.
The lemon chiffon cake stands out with its incredibly fluffy texture and, as a lesser-known but simple recipe, offers a particularly airy flavour experience.

Lemon chiffon cake recipe

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Cuisine

worldwide

Author:

Stefie

Servings

8-12

Prep Time

25 minutes

Cook Time

50-60 minutes

Ingredients

Cake Ingredients:

7 eggs, separated
200 g sugar
240 g cake flour
3 tsp baking powder
1/2 tsp salt
100 ml neutral oil
160 ml lemon juice
Lemon zest from 2 lemons
1 tsp vanilla extract

Lemon icing:

150 g icing sugar
3-4 tbsp lemon juice

Directions

Preparation: Preheat the oven to 160°C (fan). Grease a cake tin (ideally a chiffon cake tin or a round tin with a high rim).
Mix dry ingredients: In a large bowl, thoroughly mix together the flour, sugar, baking powder and salt.
Add wet ingredients: Add the egg yolk, oil, lemon juice, lemon zest and vanilla extract to the bowl of dry ingredients. Mix everything well until a smooth mixture is formed.
Whip the egg whites: In a separate, clean bowl, beat the egg whites until stiff and soft peaks form. For added hold, about 1/4 teaspoon of salt or a pinch of sugar can be added.
Carefully mix the dough: Stir about a third of the beaten egg white into the egg yolk mixture to loosen the mixture a little. Then carefully fold in the remaining egg white until everything is evenly mixed and an airy, even mixture is formed.
Baking: Pour the batter into the ungreased pan and smooth the top. Bake for about 45-50 minutes, or until a toothpick inserted comes out clean and the top is lightly golden brown.
Cooling: Immediately after baking, turn the pan upside down (chiffon molds often have small feet for this). This will help to prevent the cake from collapsing. Allow the cake to cool completely before removing it from the tin.
Prepare the lemon icing: for the icing, mix the icing sugar with 3-4 tablespoons of lemon juice until you have a smooth, thick icing. Cover the cooled cake with the icing and garnish with a little lemon zest if you like.

Recipe Note

When folding the beaten egg whites into the dough, be careful not to lose the airiness. Use a rubber spatula and gently lift the mixture from the bottom to the top.

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