Skip to main content
logo
Food Advertising by

Lemon Chiffon Cake ~ 柠檬戚风蛋糕


I haven't baked a chiffon cake for a long time and seeing some lemons idling in the fridge, decided to put them to good use.  This is a moist, light and airy cake with a distinctive lemon flavour and chiffon cakes are always welcome in my household, for one can indulge in it with the least sense of guilt.  Another plus feature is that this cake remains soft even when refrigerated in an airtight container, that is, if there are any leftovers!









Recipe for Lemon Chiffon Cake ~  柠檬戚风蛋糕  
(adapted from  'here'  ~  I doubled the recipe)

Ingredients
(A)

  • 200 gm plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 80 gm caster sugar
  • 100 ml vegetable oil (I used canola)
  • 100 ml water
  • 50 ml lemon juice
  • Zest of 2 lemons
(B) 
  • 6 egg whites
  • 80 gm caster sugar
Method
  1. Sift plain flour twice.  Add in baking powder and sift again, mix in the salt thoroughly with a ball whisk.  Set aside.
  2. Place egg yolks in a large bowl, add in sugar in 3 additions and whisk with a ball whisk.  
  3. Pour in the oil, water and lemon juice, whisk till well combined.   Fold in the sifted flour mixture, mix well and whisk in the lemon zest.
  4. Beat egg whites till frothy, gradually add in the sugar.  Beat till peaks form, but not dry.
  5. Add the egg whites into the egg mixture in 3 additions.  Mix well but do not overmix.
  6. Pour the batter into an ungreased 22 cm chiffon cake pan, tap lightly on the worktop to dispel any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C, on the 2nd lower rack, for 45 to 50 mins.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake onto a wire rack and let cool completely, about an hour.
  9. Overturn the cake and run a metal spatula round the cake and the centre core.  Release the cake and run the spatula along the base of the pan.



Enjoy!




I'm linking this post to 'Best Recipes for Everyone', theme for June 2015 is
Secret of Chiffon and Roll Cakes
organised and hosted by  Fion of  XuanHom's Mom Kitchen Diary




Comments

  1. Chiffon with some bite and not just air! I like:D

    ReplyDelete
  2. Very soft and beautiful...a perfect chiffon!

    ReplyDelete
  3. It is so beautiful! Looks really perfect!

    ReplyDelete
    Replies
    1. Not that perfect, there's still room for improvement :)

      Delete
  4. Cheah, I was thinking of lemon chiffon cake because I want to use up my lemons and here you are! Will try this weekend :)

    ReplyDelete
    Replies
    1. Oh, do let me know when you've made this, P Hong!

      Delete
  5. So fluffy soft and the zesty lemony taste of this chiffon cake is really so wonderful :D

    ReplyDelete
  6. I can tell this chiffon cake is very yummy with full of lemony taste. Love it!

    ReplyDelete
  7. Your lemon cake looks beautiful! I just restocked on my lemons, hope I have time to make this cake!

    ReplyDelete
  8. Hi Soke Hah, one of my favourite flavours for chiffon cakes. Very refreshing and nice aroma. Nice.

    ReplyDelete
  9. Its been a long time since I last ate chiffon cake. You have a perfect lemon chiffon cake.

    ReplyDelete
  10. This looks amazing! Fluffy, weightless lemony cake is irresistible!

    ReplyDelete
  11. Hi, I'm new in baking. I saw most recipes for chiffon using coconut milk and this recipe don't need. I love it. And I saw most of the recipe will lower the temp towards the end and I can't tried it using my microwave oven type bcos i can't adjust the temp during baking time, not like the conventional oven type. I finally found a recipe I can bake chiffon using my microwave oven. Thanks.

    ReplyDelete
    Replies
    1. The chiffon cake recipes using coconut milk are for Pandan chiffon cake. Hope you're successful baking the chiffon cake in your microwave oven. :)

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.



Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…