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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.