Lemon Chiffon Cake Recipe

Today is National Lemon Chiffon Cake Day – a day to celebrate the invention of Chiffon Cake (by Harry Baker in 1927) and the genius of its fluffiness and delicious taste. The secret to Chiffon Cake is vegetable oil and egg whites, and the rich flavor balanced by the light texture.

So this may be an exaggerated celebration for “just” a cake, but we do have a recipe for a Lemon Chiffon Cake that will make you want to celebrate this dessert all year long.

You can choose to alter the amount of lemon based on your preferences, and garnishes are optional. Enjoy!

What you’ll need:

For the Lemon Topping

  • 1 cup heavy whipping cream
  • 3 cups lemon pie fillingLemons

For the Cake

  • 10-inch tube pan
  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 6 medium egg yolks
  • 3/4 cup water
  • 1 1/2 tablespoons lemon zest
  • 6 medium egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar


For the Lemon Topping

  1. Beat whipping cream to stiff peaks. Fold in lemon pie filling, chill until stiff.

Chiffon Cake

For the Cake

  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add oil, egg yolks, water and lemon zest, beat with an electric mixer until batter is smooth. Set aside.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Add 3/4 cup sugar slowly, beat until very stiff and shiny peaks form.
  4. Fold 1/3 of the egg white mixture into the batter, then fold in remaining mixture until streaks are gone. Place batter into ungreased 10-inch tube pan.
  5. Bake in preheated oven for about 60 minutes, or until toothpick test comes out clean. Invert cake and cool completely in the pan. Loosen edges when cool and remove from pan.
  6. Spread Lemon Topping across the top and edges of the cake, or, cut the cake into three even layers, spreading the topping between each layer and on top. Garnish with lemon slices, strawberries or coconut and serve!

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