Making a light and airy Lemon Chiffon Cake is a delightful experience, yielding a soft, fluffy texture with a zesty citrus flavor. This cake is known for its delicate crumb and melt-in-your-mouth quality. Here’s a step-by-step guide to help you create the perfect lemon chiffon cake.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar, divided
- 7 large eggs, separated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- ¾ cup vegetable oil
- ½ cup water
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Prepare a 10-inch tube pan (angel food cake pan) by not greasing it. The lack of grease allows the cake to rise properly and cling to the pan’s sides.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt. Set this dry mixture aside.
Step 3: Prepare the Egg Yolks Mixture
In a separate large bowl, beat the egg yolks, oil, water, lemon zest, lemon juice, and vanilla extract until smooth and fully combined. The oil is key to keeping the cake moist, while the lemon zest and juice will infuse the batter with fresh citrus flavor.
Step 4: Combine the Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture. Stir gently with a spatula or whisk until just combined. Be careful not to overmix, as this could lead to a denser cake.
Step 5: Beat the Egg Whites
In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Add the remaining ½ cup of sugar, one tablespoon at a time, and continue to beat until stiff peaks form. The stiff egg whites are essential for creating the light, airy texture of the chiffon cake.
Step 6: Fold the Egg Whites into the Batter
Carefully fold the whipped egg whites into the batter. Use a spatula to gently cut through the batter and turn it over, making sure the egg whites are evenly incorporated. Be gentle to maintain the airiness of the batter.
Step 7: Bake the Cake
Pour the batter into the ungreased tube pan. Smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and immediately invert the pan onto a bottle or a cooling rack. This allows the cake to cool in an upside-down position, preventing it from collapsing. Let the cake cool completely, which will take about an hour.
Step 9: Remove the Cake from the Pan
Once cooled, use a knife or spatula to gently loosen the sides of the cake from the pan. Carefully remove the cake from the pan by sliding it out or lifting it from the tube. If desired, you can also loosen the center part by running a knife around the tube.
Step 10: Glaze the Cake (Optional)
If you’d like to add a finishing touch to your lemon chiffon cake, mix the powdered sugar, lemon juice, and zest to create a simple glaze. Drizzle this over the cooled cake for a burst of sweetness and an extra layer of citrus flavor.
Tips for Success
- Egg Whites: Make sure your egg whites are free from any yolk. Even a small amount of yolk can prevent the whites from whipping up properly.
- Folding: When folding the egg whites into the batter, be gentle and use a figure-eight motion to avoid deflating the mixture.
- Room Temperature Ingredients: Allow your eggs to come to room temperature before separating them. Room temperature eggs will whip better and create a fluffier texture.
- Avoid Overbaking: Be sure to keep an eye on your cake toward the end of the baking time. Overbaking can lead to a dry texture.
How to Serve Lemon Chiffon Cake
Lemon chiffon cake is perfect on its own, but you can also serve it with a dollop of whipped cream or fresh berries. The light, zesty flavor pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
Why This Cake is So Light and Airy
The key to the lightness and airiness of this cake lies in the combination of whipped egg whites and oil in the batter. The whipped egg whites trap air, which expands during baking, giving the cake its fluffy texture. The oil prevents the cake from being too dry, and the delicate folding process ensures the batter remains light.
Variations and Add-ins
- Blueberry Lemon Chiffon Cake: Add fresh or frozen blueberries to the batter for a burst of fruity sweetness.
- Lemon Poppy Seed Chiffon Cake: Mix in 2-3 tablespoons of poppy seeds for an added texture and flavor.
- Lemon Coconut Chiffon Cake: Add shredded coconut to the batter for a tropical twist.
With its fluffy texture, delicate flavor, and bright lemony taste, a lemon chiffon cake is a versatile dessert that is perfect for any occasion. Whether you’re making it for a holiday, a family gathering, or just a weekend treat, this cake will impress with its light and airy nature.