Lemon Chiffon Cake Recipe Recipe

Name: Lemon Chiffon Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs, separated; 1/2 teaspoon cream of tartar; 1 2/3 cup (11 2/3 ounces) granulated sugar, divided; 2 cups (10 ounces) cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup canola oil; 3 tablespoons zest and 5 tablespoons juice from about 3 lemons; 1 teaspoon vanilla extract; Confectioners' sugar for dusting

Servings: persons

8 large eggs, separated
1/2 teaspoon cream of tartar
1 2/3 cup (11 2/3 ounces) granulated sugar, divided
2 cups (10 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
3 tablespoons zest and 5 tablespoons juice from about 3 lemons
1 teaspoon vanilla extract
Confectioners' sugar for dusting

1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F. Using mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increases speed to medium-high and beat until beginning to form soft peak. Slowly add 1/3 cup sugar and continue to whip to stiff but not dry peak, about 3 minutes. Transfer meringue to a large bowl.
2
Using same unwashed mixer fitted with whip attachment, combine remaining 1 1/3 cups sugar, flour, baking powder, salt, and baking soda on low speed, about 30 seconds.
3
Add yolks, oil, 1/3 cup water, lemon juice, zest, and vanilla. Increase speed to medium and beat until thoroughly combined, about 1 minute.
4
Remove bowl from mixer, making sure to scrape all the zest from the beaters. Gently fold in egg white meringue in three stages until just combined. Pour into ungreased 10-inch tube pan and bake until golden, just set, and a skewer inserted into the center comes out clean, about 1 hour.
5
Transfer pan to cool on wire rack until completely cool, about 2 hours. Run knife along inside edges of pan and invert cake onto serving plate.

1103

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 large eggs, separated, 1/2 teaspoon cream of tartar, 1 2/3 cup (11 2/3 ounces) granulated sugar, divided, 2 cups (10 ounces) cake flour, and more.

Yes, Lemon Chiffon Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Chiffon Cake Recipe

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