I know I have been posting a lot of fruit and citrus recipes, but there is some thing about using fruits that are in season that totally elevate the flavor of the baked goods. Beside, we do need to get our vitamin C fix right? What better way then through this Lemon Chiffon Cake. It is sure to keep the cold away this winter season!
This cake is soooo light all thanks to the egg whites that are whipped up and folded into the cake. There is no butter in this cake, it is replaced with vegetable oil that enhances the texture of the cake. Lemon goes really well with the lightness of this cake, but I’m totally dreaming of other variations to make with this cake. Chocolate is a must, both white and dark chocolate, but other fruits such as Raspberries, Passion fruit and Oranges will go just as well.
Lets just take a moment to admire that crust! It’s all thanks to the egg whites. It’s so light and adds the perfect crispy texture to the cake. Totally melts in your mouth!!
Since the cake is so light, it can be served as dessert at a dinner party, and the citrus will definitely help round off the meal. The cake comes with a lemon- sugar syrup that is just divine. When you pour it on top of the cake, the cake soaks it all up and makes it even more moist and juicy. Just make sure to make extra of this lemon-sugar syrup. It makes the perfect base for drinks. Muddle up some berries, add some soda and you have the perfect mocktail ready. Talk about hitting two birds with one stone! 😉
Lemon Chiffon Cake
Yield: 1 8 inch round Cake
- Butter, for greasing
- Flour, for dusting
For the Cake:
- 3 eggs, separated, at room temperature
- 1 cup sugar, divided into 2 half cups
- 1/4 cup vegetable oil
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until stiff peaks form.
In a separate bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks, 1 at a time. Add lemon juice and lemon zest. Fold in the flour and mix until just combined. Set aside.
Slowly add 1/2 of the egg white mixture into the egg yolk mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup.