Lemon Chiffon Cake
User Reviews
5
Lemon Chiffon Cake
Description
This cake uses separate egg yolks and whites to achieve its characteristic lightness. Egg whites are whipped with cream of tartar to stiff peaks providing volume and airiness. The batter combines flour, sugar, baking powder, salt, oil, water, lemon zest, lemon juice, lemon extract, and vanilla extract. The yolk mixture is gently folded into the whites to retain air. Baking occurs in an ungreased 10-inch angel food pan, which allows the batter to cling and rise well.
The result is a cake with a soft, spongy texture and a mild lemon flavor from fresh zest and juice paired with extracts. A delicate crumb forms with a golden exterior and moist interior. The cake is best served slightly cooled.
The cake can be accompanied by a simple lemon glaze made by mixing confectioner's sugar with fresh lemon juice, adding a glossy, sweet finish. This enhances the citrus notes and adds moisture.
Ingredients
- 8 large egg separated, at room temperature
- 1/2 tsp cream of tartar
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup water
- lemon zest of two large lemons, about 2 Tbsp
- 1/4 cup lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325F. Have a 10 inch angel food tube pan ready, but don't grease.
- Whip the egg whites and cream of tartar just until stiff peaks form. Set aside.
- In a separate bowl, sift or whisk together the flour, sugar, baking powder, and salt.
- Add the egg yolks, oil, water, lemon zest, lemon juice, and extracts to the flour mixture, and whisk well, until very smooth.
- Add a small amount of the beaten egg whites to the egg yolk mixture and fold together gently until well combined.
- Add the egg yolk mixture slowly back into the rest of the egg whites, in a few batches, folding everything together gently between each addition until everything is combined. Don't over mix, and be gentle so you don't lose all that air you whipped into the egg whites.
- Pour the batter into an ungreased 10 inch angel food cake pan.
- Bake for 55 minutes, then turn the oven temperature up to 350F and bake for about 10 more minutes, until a tooth pick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cake to cool completely with the pan turned upside down. You can invert your pan over a bottle to let it cool, or if your pan has little legs like mine does, you can rest it on those. When it's cool, gently run a thin knife between the cake and the edge of the pan, and remove the cake from the pan.
- Serve with whipped cream and fresh berries, if desired.
Notes
- Do not grease the angel food pan to allow the batter to cling and rise properly.
- Use a pan that is in good condition to aid cake release and rise.
- For a glaze, whisk 2 cups confectioner's sugar with about 3 tablespoons fresh lemon juice; spread on cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 159mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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