Description
This classic Lemon Chiffon Cake is a light, airy dessert bursting with fresh lemon flavor. The combination of whipped egg whites and vibrant lemon zest creates a delicately moist chiffon cake, perfect for any occasion. Baked in a tube pan for an even rise and soft crumb, it delivers a refreshing, sweet treat with bright citrus notes.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 6 large eggs, separated
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the ideal temperature for baking the chiffon cake evenly.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt. This ensures the ingredients are well combined and aerated for a light texture.
- Add Wet Ingredients to Dry: Make a well in the center of the dry ingredients and add vegetable oil, egg yolks, water, fresh lemon juice, lemon zest, and vanilla extract. Beat the mixture until smooth and fully combined.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This will add volume and lightness to the cake batter.
- Fold Mixtures: Gently fold the egg yolk mixture into the beaten egg whites, taking care to maintain the airiness of the egg whites for a fluffy cake structure.
- Prepare Tube Pan: Pour the batter into an ungreased tube pan. The ungreased surface allows the cake to cling and climb the sides, giving it its characteristic texture and height.
- Bake the Cake: Bake for 55 to 60 minutes, or until the cake springs back lightly when touched. This indicates it is fully cooked and has a tender crumb.
- Cool the Cake: Invert the pan immediately and allow the cake to cool completely while hanging upside down. This prevents the cake from collapsing and retains its light, fluffy texture. Once cool, remove from the pan carefully and serve.
Notes
- Do not grease the pan; chiffon cakes rely on clinging to the sides of the pan to rise properly.
- Ensure egg whites are beaten to stiff peaks for maximum volume and lightness.
- Folding gently is crucial to keep the batter airy and avoid deflating the egg whites.
- Use fresh lemon juice and zest for the best flavor impact.
- Cooling the cake upside down helps maintain its structure and prevents shrinking.
