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Lemon Chiffon Cake

Lemon Chiffon Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 2 cups (240 g) cake flour
  • 1 1/2 cups (300 g) granulated sugar, divided
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large eggs, separated, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 3/4 cup (180 ml) water, room temperature
  • 2 tbsp freshly grated lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Method
 

  1. Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until foamy, gradually add 3/4 cup sugar, then whip to stiff peaks.
  2. Whisk egg yolks, remaining 3/4 cup sugar, oil, water, zest, and vanilla. Sift in flour, baking powder, and salt; beat until smooth.
  3. Lighten batter with a third of the whites, then gently fold in the rest until no streaks remain.
  4. Pour into an ungreased 10-inch tube pan, bake 50 to 55 minutes until springy, then invert to cool completely.
  5. Whisk glaze ingredients until thick and pourable, drizzle over the cooled cake, and slice.

Notes

Cool the cake upside down for at least 2 hours before removing it from the pan, otherwise it may collapse. For a taller meringue, make sure your mixing bowl is completely dry and free of any oil.