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Lemon chiffon cake recipe
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Prep Time:
55 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Whisked egg and oil create a tender, airy lemon chiffon cake - a light and zesty treat that's easier to make than you think. Be sure to read our helpful tips in the Notes section!
Ingredients:
  • 250g (1 2/3 cups) plain flour
  • 12.00 gm baking powder
  • 2.40 gm salt
  • 270g (1 1/4 cups) caster sugar
  • 6 eggs, separated
  • 125ml (1/2 cup) grapeseed or light-flavoured olive oil
  • 125ml (1/2 cup) fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 1.25 gm cream of tartar
  • 250g butter, chopped, at room temperature
  • 20.00 ml finely grated lemon zest
  • 450g (3 cups) icing sugar mixture
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 160C (140C fan-forced).
  • Combine sifted flour, baking powder, salt, and 215g (1 cup) sugar in a large mixing bowl. Create a well in the center and pour in egg yolks, oil, lemon juice, lemon rind, and 60ml (1/4 cup) water. Whisk until fully combined.
  • Start by beating the egg whites in a clean, dry bowl with electric beaters until soft peaks form. Add cream of tartar and gradually mix in the remaining 55g (1/4 cup) sugar while beating constantly until firm peaks form and sugar dissolves. Next, gently fold one-quarter of the egg white mixture into the flour mixture until just combined. Then, fold in the rest of the egg white mixture in three more batches.
  • Transfer the batter into a 21cm angel food cake pan. Bake for 1 hour or until the top springs back when touched gently. Flip the pan onto a wire rack and let it cool completely.
  • Carefully invert the pan onto a serving platter, loosen the edges of the cake by running a knife around it, and gently remove the base from the cake.
  • For the icing, whip butter and lemon zest with electric beaters for 3 minutes until light and creamy. Gradually add the icing sugar while beating, followed by the milk.
  • Smooth a thin layer of icing on the top and sides of the cake for a crumb coat. Chill in the fridge for 30 minutes until firm. Cover the remaining icing with plastic wrap and leave at room temperature.
  • Generously coat the cake with the remaining icing, creating beautiful swirls. Slice and serve.

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