Lemon Chiffon Cake
Lemon Chiffon Cake is a famously light and fluffy lemon sponge cake that's delicious on its own or served with whipped cream and berries.
Servings: 18 servings
Equipment
- 10" angel food cake tube pan
Ingredients
- 8 large eggs, separated, at room temperature
- 1/2 tsp cream of tartar
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup water
- zest of two large lemons (about 2 Tbsp)
- 1/4 cup lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325F. Have a 10 inch angel food tube pan ready, but don't grease.
- Whip the egg whites and cream of tartar just until stiff peaks form. Set aside.
- In a separate bowl, sift or whisk together the flour, sugar, baking powder, and salt.
- Add the egg yolks, oil, water, lemon zest, lemon juice, and extracts to the flour mixture, and whisk well, until very smooth.
- Add a small amount of the beaten egg whites to the egg yolk mixture and fold together gently until well combined.
- Add the egg yolk mixture slowly back into the rest of the egg whites, in a few batches, folding everything together gently between each addition until everything is combined. Don't over mix, and be gentle so you don't lose all that air you whipped into the egg whites.
- Pour the batter into an ungreased 10 inch angel food cake pan.
- Bake for 55 minutes, then turn the oven temperature up to 350F and bake for about 10 more minutes, until a tooth pick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cake to cool completely with the pan turned upside down. You can invert your pan over a bottle to let it cool, or if your pan has little legs like mine does, you can rest it on those. When it's cool, gently run a thin knife between the cake and the edge of the pan, and remove the cake from the pan.
- Serve with whipped cream and fresh berries, if desired.
Notes
- For this cake you do not grease the pan, this way the batter can cling to the walls of the pan to help it rise high. It does help to have a pan in good condition. If your pan is old or scratched, the cake may be more difficult to remove.
- To make a simple citrus glaze for your cake, whisk together 2 cups confectioner's sugar with about 3 tablespoons fresh lemon juice to form a glaze. Spread over the top of the cooled cake and let drip down the sides.
Nutrition
Calories: 197 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 8 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 159 mg · Potassium: 127 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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