Fluffy Lemon Chiffon Cake

Ingredients

• 2 cups (240g) cake flour 2 cups (240g) cake flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 6 large eggs, separated 6 large eggs, separated
• 3/4 cup (180ml) water 3/4 cup (180ml) water
• 1/4 cup (60ml) freshly squeezed lemon juice 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons lemon zest 2 tablespoons lemon zest
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar 1/2 teaspoon cream of tartar

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 39g, 24g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (165°C).
2. 2.
   In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
3. 3.
   Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
4. 4.
   In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the batter until no streaks remain.
6. 6.
   Pour the batter into an ungreased tube pan and smooth the top.
7. 7.
   Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and invert the pan onto a cooling rack. Let it cool completely before removing from the pan.

Treat your ingredients with care...

• Lemon zest — Make sure to wash the lemons thoroughly before zesting to remove any wax or pesticides.
• Cake flour — If you don't have cake flour, you can make a substitute by measuring 2 tablespoons of cornstarch into a measuring cup and then filling the rest with all-purpose flour.

Tips & Tricks

• Make sure to separate the egg yolks and whites carefully, as any traces of yolk in the whites can prevent them from whipping properly.
• When folding the egg whites into the batter, use a gentle hand to maintain the airiness of the cake.
• For an extra burst of lemon flavor, drizzle the cooled cake with a lemon glaze made from powdered sugar and lemon juice.

Serving advice

Serve the Fluffy Lemon Chiffon Cake as a delightful dessert after a light meal or as a centerpiece for special occasions. Dust the top with powdered sugar for an elegant touch.

Presentation advice

To enhance the presentation, garnish the cake with thin lemon slices or edible flowers. Serve each slice on a decorative plate for an eye-catching display.