LEMON CHIFFON CAKE RECIPE
Lemon cloth cake recipe, airy and fluffy to brighten up your day! This 6 inch lemon cake bakes very high and is just the right amount of sweet.
INGREDIENTS
- 1/2 teaspoon salt
- 2/3 cup water
- 1/2 teaspoon baking soda
- 2 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/3 cups cake flour
- 5 large eggs, yolks separated from whites, at room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 tablespoons grated fresh lemon zest
- 2 tablespoons fresh lemon juice
INSTRUCTIONS
First, set the oven rack in the lower middle position and preheat the oven to 325 degrees F. Line the bottom of a pan with 16 cups of parchment paper, but DO NOT grease. If you're using a tube pan with a removable bottom (like a corner cake pan), you don't need to line it with parchment paper.
Then, in a large bowl, add the sugar, cake flour, baking soda and salt. Whisk to combine.
In a medium bowl, add the 5 separate egg yolks, 2 whole eggs, lemon zest, lemon juice, water, oil and vanilla extract. Whisk to combine well.
Slowly whisk the egg mixture into the flour mixture to make a thick dough.
In a large mixing bowl, using a hand mixer (or stand mixer), beat the separate egg whites and cream of tartar together on medium-high speed, until the egg whites are beaten, 2 to 4 minutes.
Fold the whipped egg whites into the dough with a large rubber spatula.
Scrape the cake batter into the prepared pan and smooth the top. Wipe the dough drops on the side of the pan, then gently tap the cake pan on the counter several times to adjust the dough.
Bake until the top of the cake is golden brown and comes back when it is firmly touched, about 50 to 60 minutes.
Remove the cake from the oven and invert the cake pan over a solid bottle or a metal kitchen funnel (or if your cake pan has "feet" protruding from the top of the pan, simply rest the cake upside down). Let the cake cool completely, inside out, for 2 to 3 hours.
Once cool, run a small knife over the edge of the pan to loosen it, then tap gently upside down to release the cake. Remove the parchment paper and place the cake on the right side on a serving dish. (If you used a cake pan for angel, pass the small knife around the edge, remove the bottom, pass the knife around the bottom, then remove the cake).
Serve plain, lightly dusted with powdered or iced sugar.
Happy Cooking Time.
