Light and fluffy lemon chiffon cake topped with whipped cream, perfect springtime cake!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 8
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
For the cake
- 2 cups cake flour [spooned & leveled]
- 5 eggs (separated)
- ¾ tsp baking powder
- 1.25 cups sugar
- ⅔ cup lemon juice [from fresh lemons]
- 1.5 tbsp lemon zest
- ¼ cup + 2 tbsp oil [i used vegetable oil]
- ¼ tsp salt
Topping
- whipped cream
- lemon slices
- crushed pineapple [optional]
Method
- Preheat oven to 325 F degrees.
- In a bowl, sift together flour, baking powder and salt. Set aside.
- Separate the eggs and in a bowl beat the egg yolks and 3/4 cup of sugar together.
- Beat the egg yolks and sugar till it's pale and creamy, around 2-3 minutes. The mixture will form a ribbon like thing when dropped in the bowl from a height.
- Add vanilla, oil, lemon juice and lemon zest and mix.
- Start adding the flour mixture in parts to the egg-sugar mixture.
- Mix till the flour is well incorporated into the batter but do not over-mix.
- Beat the egg whites till they form medium peaks.
- Fold the egg whites into the flour-sugar-egg mixture.
- Fold the egg whites gently in 3 parts. Do not over-fold.
- Tap the pan once or twice on the counter-top to get rid of any air bubbles.
- Pour the batter in a 10 inch ungreased tube pan and bake for 55-60 minutes at 325 degrees F. Place the pan at the lowest rack in the oven.
- Once baked, invert the cake immediately. Let it cool upside-down for 1-2 hours.
- To remove the cake from the pan, run a spatula along with sides of the pan and also along the center core tube.
- To serve, turn the cake upside down so that the flat surface is on top.
- Apply whipped cream on top & serve with some fresh fruits.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.