Lemon Chiffon Cake Recipe
- 6 years ago
Ingredients:
6 large eggs, separated
3/4 cup (160g) granulated sugar, divided
Pinch coarse salt
3 Tbsp (35 mL) neutral oil (vegetable, canola, walnut, etc)
1/4 cup (60 mL) lemon juice
Zest of 2 lemons
3/4 cup (110g) all-purpose flour
1 Tbsp (15 mL) cornstarch
Icing sugar, for dusting
Method:
Preheat the oven to 325°F (160ºC)
In a stand mixer with the whisk attachment, combine the egg yolks, 2 Tbsp of granulated sugar, and salt.
Whisk the yolks until they change from dark and glossy to light and frothy, then gradually drizzle in the oil with the mixer running at high speed.
Mix in the lemon juice and zest.
Mix the dry ingredients together, then fold into the egg yolk mixture.
In a separate bowl with a clean whisk, beat the egg whites until foamy.
Gradually add the remaining sugar, and whip to a stiff peak meringue.
Fold the meringue into the egg yolk/flour mixture, mixing until no streaks of egg white remain.
Scoop the batter into the prepared pan, and smooth the top.
Bake for 45 to 60 minutes, until the top is golden brown and the centre springs back when lightly touched.
Careful not to overbake… this cake can become very dry if overbaked!
Cool the cake completely in the pan on a wire rack.
When cool; release from the pan and move to a serving plate.
Dust with icing sugar.
6 large eggs, separated
3/4 cup (160g) granulated sugar, divided
Pinch coarse salt
3 Tbsp (35 mL) neutral oil (vegetable, canola, walnut, etc)
1/4 cup (60 mL) lemon juice
Zest of 2 lemons
3/4 cup (110g) all-purpose flour
1 Tbsp (15 mL) cornstarch
Icing sugar, for dusting
Method:
Preheat the oven to 325°F (160ºC)
In a stand mixer with the whisk attachment, combine the egg yolks, 2 Tbsp of granulated sugar, and salt.
Whisk the yolks until they change from dark and glossy to light and frothy, then gradually drizzle in the oil with the mixer running at high speed.
Mix in the lemon juice and zest.
Mix the dry ingredients together, then fold into the egg yolk mixture.
In a separate bowl with a clean whisk, beat the egg whites until foamy.
Gradually add the remaining sugar, and whip to a stiff peak meringue.
Fold the meringue into the egg yolk/flour mixture, mixing until no streaks of egg white remain.
Scoop the batter into the prepared pan, and smooth the top.
Bake for 45 to 60 minutes, until the top is golden brown and the centre springs back when lightly touched.
Careful not to overbake… this cake can become very dry if overbaked!
Cool the cake completely in the pan on a wire rack.
When cool; release from the pan and move to a serving plate.
Dust with icing sugar.