Lemon Chiffon Cake Recipe
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5 from 2 reviews
Light and fluffy chiffon cake with a hint of lemon, topped with fluffy whipped cream and candied lemon slices.
- Author: Catherine Zhang
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Lemon Chiffon Cake
- 60ml Water (1/4 cup)
- 60ml Lemon juice (1/4 cup)
- Zest of one lemon
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38g Caster sugar (I) (3 tbsp)
- 80ml Vegetable oil (1/3 cup)
- 150g Cake flour (1 1/2 cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90g Caster sugar (II) (1/3 cup 2 tbsp)
Whipped Cream
- 240ml Thickened cream (1 cup)
- 25g White sugar (2 tbsp)
Candied Lemon Slices
- 200g White sugar (1 cup)
- 240ml Water (1 cup)
- 1 Lemon, thinly sliced
Lemon Chiffon Cake
- Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
- In a medium-sized bowl combine the water, lemon juice, lemon zest, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, whisk to combine
- Sift in the flour and baking powder and whisk until just combined
- Add the egg whites to a large bowl, or the bowl of a stand mixer, and whisk until foamy
- Add the caster sugar (II) and whisk on medium speed until stiff peaks
- Add 1/3 of the meringue to the egg yolks and whisk until just combined
- Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean
- Remove from the oven and invert the cake onto a wire rack to cool completely
- Once completely cooled run a thin knife around the sides and base of the cake to unmould
- Slice and serve alone or with a dollop of whipped cream and fresh fruit
Candied Lemon Slices
- Combine the sugar and water in a small saucepan, bring to the boil
- Add the lemon slices and cook on low heat for 15 mins, or until the slices are translucent
- Remove the slices from the heat and place on a baking tray lined with baking paper
- Allow the lemon slices to dry for at least 1 hour
Whipped Cream
- Combine the cream and sugar in the bowl of a stand mixer and beat on medium speed until stiff peaks
- Transfer the cream to a piping bag fitted with a large round tip
Assembly
- Unmould the cooled cake
- Top with cake with dollops of whipped cream and top with candied lemon slices
- Enjoy!