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6 October 2017

Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

  • 7 eggs
  • 1/2 c lemon juice
  • 2 1/2 c flour
  • 1 1/2 c sugar
  • 1/4 c oil
  • 1/4 c water
  • 1 tbs baking powder
  • 1 tsp lemon zest
  • a pinch of salt
  1. Preheat the oven to 160℃.
  2. Separate the eggs into whites and yolks into different bowls.
  3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
  4. Combine all remaining ingredients with the egg yolks and mix until smooth.
  5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
  6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

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