Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with the spongy texture. Chiffon cakes may not have multiple layers or fancy frosting, but they are classic cakes that are always crowd-pleasers. That makes this delightful lemon chiffon cake recipe the perfect addition to your cake-baking repertoire.
The light texture of the lemon chiffon cake comes primarily from beaten egg whites, which are folded into the batter and give it a high rise similar to that of an angel food cake. To ensure that the finished cake rises up to the required height, most recipes add some baking powder to the cake batter in addition to all those beaten eggs.
Gently fold the egg whites in the batter in 4-5 additions. Do not over mix. In order to remove as many air bubbles as possible, gently tap the bowl on the kitchen counter a couple of times. You will notice air bubbles bursting. Pour the batter in an ungreased tube pan.
If possible, get as close as possible to the pan when pouring the batter. Gently run a knife through the batter to dislodge any other air bubbles. Bake in a 325℉ (165°C) oven for 55-60 minutes or until the cake tester comes out dry and the top of the cake springs back when lightly touched.
Once you remove the cake from the oven, invert on the wire rack and allow to cool completely in the chiffon pan before un-molding. When ready, run a sharp knife around the edges to help loosen and release the cake.
- 2 cups all-purpose flour or cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar granulated or castor, separated
- 1/2 cup vegetable oil corn, canola or safflower or other neutral tasting oil
- 2 tablespoons orange zest grated
- 3/4 cup orange juice freshly squeezed
- 6 eggs separated
- Preheat the oven to 325℉ (165°C).
- Place oven grates in the bottom third of the oven.
- In a medium bowl, sift together flour, baking powder, salt and only 1 cup of sugar. Make a well in this dry mixture and set aside.
- In another small bowl, mix together the oil, orange zest, juice and egg yolks.
- Add this wet mixture in the well of the dry mixture and whisk until combined. Set aside.
- In a large mixing bowl beat the egg whites on medium speed until foamy; increase speed and continue to beat until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time until you get firm, glossy peaks (when removing the whisk, the tips should hold but curl over).
- Fold the egg whites in the batter in 3-4 additions.
- Gently pour the batter in a 10 inch (25 cm) ungreased tube pan.
- Bake in a 325℉ (165°C) oven for 55-60 minutes or until the cake tester comes out dry and the top of the cake springs back when lightly touched.
- Remove from oven, invert on the wire rack and allow to cool completely in the chiffon pan before un-molding.
- Run a sharp knife around the edges to help loosen and release the cake.