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