Lemon Chiffon Cake
Lemon Chiffon Cake is a light and airy dessert that combines the perfect balance of tangy lemon flavor with a fluffy texture. This easy-to-make cake is ideal for any occasion, from casual gatherings to special celebrations. Enjoy its delicate citrus taste and melt-in-your-mouth texture, making it a favorite among dessert lovers.
Lemon Chiffon Cake is a light, fluffy, and refreshing dessert that perfectly balances the tangy flavor of lemon with the delicate texture of chiffon cake. The cake is made with a combination of egg yolks and whipped egg whites, creating an airy and moist crumb that practically melts in your mouth. A subtle lemon essence, brought to life with fresh lemon juice and zest, elevates this cake to a delightful citrus treat. Its golden color and soft texture make it a perfect choice for any occasion, from afternoon teas to festive gatherings. Whether served plain or adorned with a light glaze, this Lemon Chiffon Cake is sure to impress with its elegant simplicity and irresistible flavor.
Ingredients
Nutritional Information
- Calories: 180
- Protein: 3g
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Fiber: 1g
- Sodium: 50mg
- Sugar: 13g
- Carbohydrates: 23g
- Cholesterol: 60mg
Directions
1. Step
Prepare the dough: Clean a lemon thoroughly, then grate it. In a bowl, mix 30 ml lemon juice, 30 ml water, 40 ml cooking oil, and 5 egg yolks. Whisk well and add 80 g cake flour. Mix until smooth to form the dough.
2. Step
Prepare the meringue: In a separate bowl, beat the 5 egg whites with 2 ml lemon juice. Gradually add 75 g sugar and continue beating until stiff peaks form, creating a smooth cream.
3. Step
Combine the dough and meringue: Gently fold the meringue into the dough to form a smooth cake batter.
4. Step
Bake: Pour the batter into an 18 cm (7") cake pan and bake at 150°C (302°F) for 50 minutes. Once done, remove from the oven and let it cool before serving.
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