Description
Indulgent lemon chiffon cake brings zesty sunshine from British kitchens, dancing with light, airy texture and citrus charm. Delicate layers promise a perfect afternoon tea companion you’ll savor slice by delightful slice.
Ingredients
Scale
Main Ingredients:
- 6 egg whites
- 6 egg yolks
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
Flour and Leavening:
- 1 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Liquid and Flavor Ingredients:
- 3/4 cup water
- 1 tablespoon lemon zest
- 1/2 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 2 1/2 cups lemon pie filling
- 8 slices lemon
Instructions
- Prepare the oven at 165°C (325°F), ensuring precise temperature for optimal cake texture.
- Meticulously sift together flour, baking powder, salt, and sugar in a large mixing bowl, creating a uniform dry mixture.
- Whisk together vegetable oil, egg yolks, water, and lemon zest until the mixture becomes smooth and well-incorporated.
- Gradually blend the wet ingredients into the sifted dry ingredients, stirring until a consistent batter forms.
- In a separate clean bowl, whip egg whites with cream of tartar, initially creating soft peaks.
- Gradually add sugar to the egg whites, continuing to beat until stiff, glossy peaks develop.
- Carefully fold the whipped egg whites into the cake batter, maintaining the delicate air bubbles for a light texture.
- Transfer the batter into an ungreased tube pan, ensuring even distribution.
- Bake in the preheated oven for 55 minutes, or until a skewer inserted comes out clean.
- Once baked, immediately invert the pan and allow the cake to cool completely, preventing deflation.
- Slice the cooled cake horizontally into two layers using a serrated knife.
- Spread lemon pie filling between the cake layers for added moisture and flavor.
- Garnish the top with freshly whipped cream and delicate lemon slices.
- Refrigerate for one hour to set and enhance flavors before serving.
Notes
- Egg Temperature Matters: Pull out eggs an hour before baking to ensure they whip up to maximum volume and create a lighter, airier texture.
- Precise Folding Technique: Use a gentle bottom-to-top motion when incorporating egg whites to maintain their delicate structure and prevent deflating the batter.
- Pan Preparation: Avoid greasing the tube pan, as chiffon cakes need a clean surface to climb and rise properly during baking.
- Zest Selection: Use fresh, organic lemons and grate only the bright yellow outer layer to maximize flavor without bitter white pith.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 286 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg