Lemon Chiffon Cake

This Lemon chiffon cake is very light and soft and can be topped with a delicious simple lemon glaze. From breakfast to dessert this chiffon cake will be a crowd-pleaser that will wow anyone who you serve them this cake. To begin you need eggs, a bowl, two portions of sugar, a jug of mixed oil, lemon juice, and water, lemon zest, corn starch, and flour. First separate your egg yolks and egg whites. Put the egg whites in a different bowl and egg yolks in a different bowl.

Add sugar to your egg yolks and mix it up with your hand mixer at medium speed for about 2 minutes you should get a creamy mixture. Then add to the mixture the oil, lemon juice water mixture. Add in also lemon zest. Mix the mixture on low until it is just combined. Mix the mixture by hand to prevent it from frying around. Sift in your flour to the mixture and to avoid lumps, mix the mixture by hand until it is lump free and set it aside.

In a bowl of your stand mixer put your egg whites, sprinkle to the egg whites cream of tartar or lemon juice or vinegar. Mix it on low and when you see bubbles sprinkle in some flour and increase your speed as you mix. Mix it until you get a stiff peak. When it is done mix your eggs whites and lift it up and you should get a stiff peak. Once it has formed a stiff peak mix on low speed for about 30 to 40 seconds. Add 1/3 of your meringue to the egg yolk mixture and fold it in with a spatula.

After they are well mixed, pour in your mixture to the meringue and fold it in well. Get an angel food cake and spread the batter in your pan. Pour the batter into the pan spreading it evenly. Give it a little tap on the counter to remove any large air bubbles. Then bake the cake in a 325 degrees Fahrenheit preheated oven for about 50 to 55 minutes or until a skewer inserted to the center comes out clean. Once the cake is done baking remove it from the oven let it cool completely for about 2 hours then flip it over to a cool wire rack and let it cool completely. Cut it into pieces and serve.