Lemon Chiffon Cake
This recipe guides you through making a classic Lemon Chiffon Cake, known for its remarkably light, airy texture and vibrant citrus flavor. Utilizing separated eggs and a specific folding technique, it creates a tall, tender cake, perfect for any occasion, often served with powdered sugar, whipped cream, and fresh berries.
Equipment
- 1 Sifter For cake flour and baking powder
- 2 Large Mixing Bowls One for dry ingredients, one for wet, and one for egg whites
- 1 Electric Mixer Stand mixer or hand mixer for whipping egg whites to stiff peaks
- 1 Tube pan (Chiffon cake pan) Typically 10-inch, ungreased, with a removable bottom and 'feet' for cooling upside down
- 1 Microplane or Zester For finely grating lemon zest
Ingredients
Main
- 2 cups 223 g sifted cake flour
- 1½ cups 300 g granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
- 8 eggs separated, at room temperature
- ½ cup vegetable oil
- 2 Tbsp. finely grated lemon zest from about 2 large lemons
- ½ cup fresh lemon juice
- ½ tsp. cream of tartar
- Powdered sugar for serving
- Whipped cream and raspberries to garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). Do not grease a 10-inch tube pan.
- Sift cake flour, 1 cup of granulated sugar, baking powder, and salt into a large bowl; whisk to combine.
- In a separate large bowl, whisk together egg yolks, vegetable oil, lemon zest, and lemon juice until smooth and well combined.
- Gradually add the wet yolk mixture to the dry flour mixture, mixing until just combined and smooth. Do not overmix.
- In a very clean, third large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and continue to beat.
- Gradually add the remaining ½ cup of granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
- Gently fold about one-third of the whipped egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter evenly into the ungreased tube pan. Smooth the top gently with a spatula.
- Bake for 55–65 minutes, or until the cake springs back when lightly touched and a wooden skewer inserted into the center comes out clean.
- Immediately invert the pan onto its 'feet' or over a bottle neck and let cool completely upside down for at least 1½-2 hours before running a thin knife around the edges to release the cake.
Notes
1. Ensure all ingredients, especially eggs, are at room temperature. This is crucial for proper emulsion and for egg whites to whip to maximum volume, contributing to the cake's signature airy texture. 2. Do not grease your chiffon cake pan. The batter needs to cling to the sides to climb and rise properly during baking. 3. When folding the whipped egg whites into the batter, do so gently and in stages to preserve as much air as possible. Over-mixing will deflate the batter, resulting in a dense cake. 4. Cooling the cake upside down is essential to prevent it from collapsing on itself, maintaining its height and delicate crumb.