Today I invite you to try the lemon chiffon cake, one of the desserts I love to make for breakfast. It’s simpler than it seems, it’s light, soft as a cloud. I made it with lemon but it can also be made with orange, left plain, or, if you want to impress your guests, you can cover it with lemon, orange, or chocolate glaze like this –> chiffon
OTHER BREAKFAST RECIPES
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Chiffon Cake
- 6 eggs
- 1 1/2 cups sugar
- 1 packet baking powder
- 2 1/2 cups all-purpose flour
- 7/8 cup water
- 1/2 cup sunflower oil
- 1 1/2 tsp cream of tartar
- 2 lemon zest (grated)
Tools for Lemon Chiffon Cake
- 1 Pan chiffon cake 11 inches
Steps for Lemon Chiffon Cake
First, grate the lemon zest avoiding the white part which would be bitter. Then separate the yolks from the whites.
In the bowl with the yolks, add the sugar and beat with electric whisks until the mixture is frothy and light.
Gradually add the sunflower oil and water while continuing to beat. Also, add the grated lemon zest to the batter. Sift in the all-purpose flour and baking powder, add the cream of tartar, and mix again.
Beat the egg whites until stiff peaks form, then fold them into the batter using a spatula with motions from bottom to top to avoid deflating the mixture.
Take a chiffon cake pan and pour the batter in. Do not grease, flour, or oil the chiffon cake pan. Once cooled, simply run a long-bladed knife around the cake, and you’ll see it will come off immediately.
Now bake: in a static oven at 330°F or convection at 300°F for about 50 minutes. After the cooking time, do the toothpick test: if it comes out dry, it’s ready; otherwise, wait a few more minutes and repeat the test.
Once baked, the cake needs to rest upside down in its pan for at least a couple of hours, otherwise, it will deflate.
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When the chiffon cake is completely cool, you can remove it from the pan using a long sharp-bladed knife.
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