This light and spongy cake variety, does full justice to its name. The combination of silky oil and frothy egg whites, gives a “CHIFFONY” texture to this cake. Its high oil content keeps it moist even at low temperatures as oil remains in liquid form even in colder environments. So it is perfect for toppings that need to be deep frozen like ice-cream. It is one of the most traditional cakes being a cross between oil and sponge cake.
If you are craving for something soothing and refreshing, this lemon chiffon cake recipe is perfect for you.
Yield: approximately a ½ kg cake
- 6 large eggs + 1 egg white
- 2 ¼ cups (225 grams) sifted cake flour
- 1 ½ cups (300 grams) superfine white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons grated lemon zest
- ½ cup (120 ml) oil
- ¾ cup (180 ml) lemon juice (approximately 2 – 3 large lemons)
- 1 teaspoon coffee powder mixed in 1 tablespoon lukewarm water
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar (optional)
- Separate egg yolks and whites, cover with plastic wraps and keep aside.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch pan and keep aside.
- Sift the flour, cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium sized bowl whisk together the egg yolks, oil, coffee decoction, and vanilla extract.
- Add dry ingredients (flour mixture) to the wet ingredients gradually (not all at once).
- In a bowl whisk the egg whites until soft peaks are obtained. Add cream of tartar and remaining sugar and start whisking again until you see stiff peaks.
- Gently fold in the egg whites mixture to flour and oil mixture in 3-4 additions. Do not over-mix.
- Pour batter in greased pan and bake for 55-60 min at 325 degrees F (165 degrees C) or until tooth pick inserted in the center comes out clean.
- Be extremely gentle while adding egg whites to the batter, so that you do not lose the air obtained by whisking egg whites.