Lemon Chiffon Cake

5 from 1 vote

This Lemon Chiffon Cake is filled with whipped cream and homemade lemon curd, giving it a lovely sweet and tangy flavor. It's light, refreshing, and perfect for anyone who loves lemon desserts!

Prep Time15

Cook Time55

Total Time1 25

Course: Cake, Dessert, Desserts

Cuisine: International

Diet: Halal

Servings: slices

Calories: 180kcal

Author: Claudia

Equipment

Ingredients

3 egg yolk
½ tbsp lemon zest
1 tbsp lemon juice
45 g oil
45 g milk
55 g cake flour

Meringue

3 egg white
¼ tsp salt
65 g sugar
½ tsp lemon juice

Decoration

200 g heavy cream
15 g sugar
5 tbsp lemon curd

Instructions

In a bowl, combine the egg yolks, milk, coconut oil, lemon juice, and lemon zest. Whisk until well combined. Sift in the cake flour and whisk until the batter is smooth and free of lumps. In a separate clean, dry bowl, start whipping the egg whites.
Gradually add the sugar in three batches while continuing to whip the egg whites. Add the lemon juice and salt. Keep whipping until the meringue reaches medium-soft peaks. Add about one-fourth of the meringue to the lemon batter and gently mix to lighten the batter.
Gently fold in the remaining meringue in batches using a spatula. Continue folding until no white streaks remain and the batter is smooth and fluffy. Pour the batter into an ungreased 6-inch chiffon cake pan. Gently tap the pan on the counter, then run a skewer through the batter in a circular motion to remove large air bubbles. Bake in a preheated oven at 360°F (180°C) for about 55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Once baked, carefully turn the cake pan upside down and let the cake cool completely. Remove the cake from the pan and slice it horizontally into two layers. Spread whipped cream over the bottom layer, then add a layer of homemade lemon curd. Place the second cake layer on top and finish with more whipped cream and lemon curd.

Notes

Keep your mixing bowl clean and dry. Make sure the bowl and beaters are free from oil, water, or egg yolk before whipping the egg whites. Even a little grease can affect the meringue.
Don't overwhip the egg whites. Whip until you reach medium-soft peaks. The meringue should look smooth and glossy, with peaks that hold their shape but bend slightly at the tips. Overwhipping can make it difficult to fold into the batter.
Fold the meringue gently. Start by mixing one-fourth of the meringue into the lemon batter to lighten it. Then gently fold in the rest using a spatula. Avoid vigorous mixing, as you don't want to lose the air that makes the cake soft and fluffy.
Don't grease the cake pan. The batter needs to cling to the sides of the pan as it rises. Use an ungreased aluminum cake pan for the best results.
Remove large air bubbles before baking. Gently tap the filled pan on the counter and swirl a skewer through the batter. This helps remove large trapped air bubbles and gives the cake a more even texture.
Cool the cake upside down. This is important! Turn the pan upside down as soon as the cake comes out of the oven and let it cool completely before removing it. This helps prevent the chiffon cake from collapsing.
Make sure the cake is completely cool before decorating. A warm cake will melt the whipped cream and make the layers slide. Use cold whipped cream and chilled homemade lemon curd for easier assembly.
Chill the assembled cake before slicing. Refrigerate the cake for a while to help the whipped cream and lemon curd layers set. This makes it easier to cut neat slices without the filling squeezing out.

Nutrition