Lemon Chiffon Cake
Lemon Chiffon Cake with White Chocolate Cream
Who doesn't love a soft fluffy cake made better with freshly grated lemon zest, tart lemon juice, and crowned with some white chocolate cream. It is no surprise that messages were pouring into my DM’s and comments asking for me to share the recipe.
Chiffon cake is a light, airy cake that's made with cake flour, sunflower oil, eggs, sugar, and baking soda. It is easy to make, keeps well and easy to slice even when frozen.
Lemon Chiffon Cake
Yield 8-10
Prep time
20 MinCook time
55 MinTotal time
1 H & 15 MThis pillowy soft fluffy lemon cake would have you cutting slices with no regrets.
Ingredients
Cake Recipe
- 225g cake flour, sifted
- 270g sugar, instant dissolving sugar + 2tbsp
- 1/2 tsp baking soda
- 1/2 tsp salt
- 108g sunflower oil
- 7 large eggs, separated + 3 additional egg whites
- 156g water
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp grated lemon zest
- 1 tsp vanilla
- 1 1/4 tsp cream of tartar
White Chocolate Cream
- 85g white chocolate, chopped
- 1 cup heavy cream
Instructions
To Prepare the Cake
- Preheat the oven to 325F
- - Grease only the bottom of 10-inch angel food pan (If you have a one piece pan. If yours is detachable, do not grease)
- In a large mixing bowl mix together sifted flour, 270g of sugar, baking soda, salt and mix until combined.
- In a medium bowl, combine sunflower oil, yolks, water, lemon juice and lemon zest.
- Make a well in the centre of the flour mixture. Pour in wet ingredients and mix until smooth for about 1 minute
- In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
- Sprinkle in the 2 tablespoons of sugar and beat egg whites until stiff peaks form when the beater is raised
- Gently fold the egg whites into the cake batter folding with a large balloon wire whisk , or an anger food cake folder until just blended
- Pour into the angle food pan, run a small metal spatula or knife through the cake batter to remove air pockets.
- Bake for 55 minutes or until an inserted skewer comes out clean,
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle and suspend above the counter to allow the cake to cool completely in the pan.
- Once cooled, loosen the sides of the cake with a long metal spatula and gentle remove from the pan.
- Wrap Air tight with cling wrap
To make the White Chocolate Cream
- Chill mixing bowl in the fridge for at minimum 15 minutes
- Using a double boiler, melt the white chocolate with 1/4 cup cream.
- Remove from heat before the chocolate is fully melted and stir to completely melted.
- Set aside to cool
- In a chilled bowl beat the cream until traces of the beater leaves a slight trail. Add the white chocolate mixture and beat until stiff peaks form when the beater is raised.
- Decorate with lemon slices or any fruit of choice