Lemon Chiffon Cake

Chiffon cake is light, airy and tender. The egg whites are whipped with cream of tartar and folded into the prepared batter. When you use oil instead of butter, you get a softer textured cake. It was soft, light and fluffy and delightful to eat. Have a great weekend.

In a separate bowl, whisk together egg yolks, oil, water, lemon zest and juice.

Until well blended

Add the sifted flour to the egg yolk-mixture and whisk until smooth.

Using an electric mixture, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the extra 1 tablespoon granulated sugar and beat until stiff peaks form.

Fold 1/3 of the egg white into the batter then fold in remaining 2/3.

Transfer the batter to the ungreased tin. Smooth the top

and bake the cake about 45 minutes is golden or until top springs back when lightly touched

Lemon Chiffon Cake

Preparation time: 10 mInutes; Baking time: 40-45 minutes; Makes: 7-inch (18cm) tube cake

Ingredients

  • 100g (3/4 cup, 3.5oz) cake flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 150g (¾ cup) granulated sugar
  • 3 large eggs, room temperature, separated
  • 60ml (¼ cup) vegetable oil (I used canola)
  • 80ml (⅓ cup) water room temperature
  • Grated rind (zest) of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cream of tartar
  • 1 tablespoon granulated sugar, extra
  • Icing sugar for dusting
  • Serve with lemon curd

Instructions

  1. Preheat the oven to 325ºF (160ºF) ten minutes before using. Sift the flour, baking soda, salt and granulated sugar, twice (make sure you sift). Use a 7-inch (18cm) ungreased tube pan.
  2. In a separate bowl, whisk together egg yolks, oil, water, lemon zest and juice. Add the flour mixture and whisk until smooth.
  3. Using an electric mixture, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the extra 1 tablespoon granulated sugar and beat until stiff peaks form.
  4. Fold 1/3 of the egg white into the batter then fold in remaining 2/3. Transfer the batter to the ungreased tin. Smooth the top and bake the cake about 45 minutes is golden or until top springs back when lightly touched
  5. Remove the cake from the oven and invert pan onto its legs over a glass bottle and let cool completely. Turn the pan right side up, run a knife around the edges of the cake to loosen, turn out into a serving plate. Dust with confectioners’ sugar.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 40 minutes. It cracked on top…..

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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