The lemon chiffon cheesecake is a divinely soft and fragrant cake. I find the chiffon cake itself irresistible, but scented with lemon, it is truly fresh and delicious. Adding yeast is not necessary because if we beat both the yolks and the whites well, the cake rises nicely even without it. However, for safety, I added half a packet, and the result was really satisfying. Very easy to prepare, the chiffon cake will delight both adults and children, not only for breakfast but also as a super soft snack.
If you like bundt cakes, here are some tasty ideas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 7 Eggs
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 0.5 cups Vegetable oil
- 0.75 cups Water
- 1 packet of baking powder
- 1 teaspoon Lemon zest (grated)
- 1 pinch Salt
- 1 teaspoon Cream of tartar
Tools
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- Electric Whisks
- Pan chiffon cake
Preparation
Break the eggs and separate the yolks from the whites. Work the yolks by adding the oil and water slowly and work with the whisks until you get a very frothy mixture. Add the sifted flour with the baking powder and cream of tartar, then 1/2 cup of sugar, lemon zest, and salt, and mix gently.
Whisk the egg whites with the remaining sugar until very stiff peaks form and fold them into the mixture very gently, in two or three additions, to avoid deflating them. Pour into a 10-inch chiffon cake pan and bake for about 50 minutes at 350°F, using a static oven, while still performing the toothpick test.
Invert the cake (the pan is designed with feet to be held upside down) and let the bundt cake cool. Once the bundt cake has cooled, invert it and, after removing it from the mold, serve it with a nice dusting of powdered sugar.
Storage
You can store the cake for two or three days under a glass cover
What if I don’t have cream of tartar?
Increase the baking powder
What if I don’t have a chiffon pan
You can substitute with a bundt pan, keeping in mind that the cake rises a lot during baking and you will need to find a way to invert the cake.
