Description
Ever dreamed of a dessert that’s as airy as a cloud and bursting with bright lemon flavor? Lemon Chiffon Cake is a delightful treat, featuring a fluffy, sponge-like cake layered with a creamy lemon filling and topped with zesty flair
Ingredients
For the Cake:
- 1 ¾ cups cake flour: Ensures a tender, airy crumb.
- 1 tablespoon baking powder: Helps the cake rise.
- 1 teaspoon salt: Balances the sweetness.
- ½ cup white sugar: Sweetens the batter.
- ½ cup vegetable oil: Keeps the cake moist and light.
- 6 egg yolks: Add richness and structure.
- ¾ cup water: Thins the batter for a smooth consistency.
- 1 tablespoon lemon zest: Infuses the cake with bright citrus flavor.
- 6 egg whites: Create the airy, chiffon texture.
- ½ teaspoon cream of tartar: Stabilizes the egg whites for stiff peaks.
- ¾ cup white sugar: Sweetens the meringue for the egg whites.
For the Filling:
- 1 cup heavy whipping cream: Forms a rich, fluffy base.
- 2 ½ cups lemon pie filling: Adds a tangy, creamy layer.
- 8 thin slices lemon (optional): For a decorative, zesty garnish.
Why These Ingredients Matter
- Cake Flour: Provides a delicate, tender texture essential for chiffon cakes.
- Egg Whites and Cream of Tartar: Create the airy, voluminous structure through a meringue-like foam.
- Lemon Zest and Pie Filling: Deliver a bright, tangy flavor that defines the cake.
- Heavy Cream: Adds richness and lightness to the filling, balancing the tartness.
Substitutions and Variations
- Cake Flour: Substitute with 1 ½ cups all-purpose flour + 3 tablespoons cornstarch for a similar texture.
- Lemon Zest: Use orange or lime zest for a different citrus twist.
- Lemon Pie Filling: Make your own by combining 1 cup lemon curd with 1 ½ cups whipped cream, or use store-bought lemon curd.
- Heavy Cream: Replace with coconut cream for a dairy-free option (though flavor will change slightly).
- Vegan Option: Use a vegan egg substitute (like aquafaba for egg whites and yolks), plant-based cream, and a vegan lemon curd for the filling.
- Gluten-Free: Use a gluten-free cake flour blend and ensure lemon pie filling is gluten-free.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Have an ungreased 10-inch tube pan ready (do not grease, as chiffon cakes need to cling to the pan to rise).
Tip: Use a tube pan with a removable bottom for easy cake release.
Step 2: Make the Cake Batter
- In a large bowl, combine 1 ¾ cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ cup white sugar.
- Add ½ cup vegetable oil, 6 egg yolks, ¾ cup water, and 1 tablespoon lemon zest. Beat with an electric mixer until smooth, about 1-2 minutes.
Tip: Ensure the yolk mixture is well-blended for a uniform batter.
Step 3: Whip the Egg Whites
- In a separate clean, grease-free bowl, beat 6 egg whites with ½ teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add ¾ cup white sugar, beating until very stiff and shiny peaks form, about 3-5 minutes.
- Gently fold ⅓ of the egg whites into the yolk batter to lighten it, then quickly fold in the remaining whites until no streaks remain, being careful not to deflate the mixture.
Tip: Use a rubber spatula and a gentle folding motion to maintain the airy texture.
Step 4: Bake the Cake
- Pour the batter into the ungreased 10-inch tube pan, spreading it evenly.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Immediately invert the pan (place it upside down on a bottle or wire rack) and let the cake cool completely, about 1-2 hours.
- Once cool, run a knife around the edges and center tube to loosen, then remove the cake from the pan.
Tip: Inverting the cake prevents it from collapsing as it cools.
Step 5: Make the Filling
- In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with an electric mixer until soft peaks form, about 2-3 minutes.
- Gently fold in 2 ½ cups lemon pie filling until well combined and the mixture is stiff.
- Chill the filling in the refrigerator for 15-30 minutes to firm up.
Tip: Chill the bowl and beaters beforehand for faster whipping and a firmer cream.
Step 6: Assemble the Cake
- Using a serrated knife, carefully slice the cooled cake horizontally into 3 equal layers.
- Spread ⅓ cup of the lemon filling evenly over the bottom layer, leaving a slight border.
- Place the second layer on top and spread another ⅓ cup filling. Top with the third layer.
- Spread the remaining filling over the top of the cake, smoothing it out.
- Decorate with 8 thin lemon slices, if using, for a fresh, elegant touch.
Tip: Slice the cake slowly and evenly to ensure uniform layers.
Step 7: Chill and Serve
- Refrigerate the assembled cake for at least 1 hour to set the filling.
- Slice into 14 pieces and serve chilled for the best texture.
Tip: Use a sharp knife dipped in hot water for clean slices through the creamy filling.