Lemon Chiffon Cake
Lemon Chiffon Cake
- 2 cups cake flour*
- 1 + 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup water
- 1/4 cup lemon juice
- 7 large egg yolks
- 1/2 cup vegetable oil, can be non-virgin olive oil
- Zest of 6 large lemons, no white bitter pith
- 7 egg whites, no yolk traces
- 1/2 teaspoon cream of tartar
- Crème Chantilly
- 1 lemon
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F. Sift together flour, 1 cup sugar, baking powder, and salt. Set aside.
- In a bowl large enough to hold all ingredients, whisk water, lemon juice, egg yolks, oil, and lemon zest. Whisk in dry, sifted ingredients.
- In separate bowl whip egg whites, 1/2 cup sugar, and cream of tartar to soft-medium peaks. Gently fold whipped meringue into above batter, do not overfold to ensure a light and airy mixture.
- Gently transfer batter into a 9 or 10-inch ungreased tube pan. Place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger, about 60-70 minutes.
- Turn pan upside down and allow it to cool.
- Run a knife around edges of pan to loosen cake. Place on a serving platter.
- Decorate with Crème Chantilly and lemon slices.
While similar to an Angel Food Cake in texture and appearance, a Chiffon Cake includes egg yolks and oil, resulting in a richer, moister, and more tender cake. Chiffon Cakes are usually leavened with whipped egg whites but may contain baking powder. The egg whites are whipped to soft peaks and folded into a mixture of yolks, sugar, oil, flour, and flavorings.
Like Angel Food Cakes, Chiffon Cakes are baked in an ungreased tube pan to allow the batter to cling to the sides of the pan as it rises. Chiffon Cake is a very light, tender cake with a delicate flavor.