It’s celebration time! To honor the one year birthday of my baking group, Baking Partners, we all baked cakes this month!
Lemon Glow Chiffon Cake is a foam cake leavened with egg whites, similar to an angel food cake. Where angel food cakes are virtually fat-free this one includes egg yolks and vegetable oil.
The result is a light, airy, spongy cake with great flavor perfectly served with a simple sprinkling of confectioners’ sugar or with whipped cream and fresh berries.
This is my first successful cake requiring a meringue. Me and egg white cakes don’t get along. I can’t bake an Angel Food Cake to save my life.
Thank-you Saraswathi of Sara’s Kitchen for choosing this chiffon cake! Now I’m ready to take on Angel food cake again.
Thank-you to my friend and fellow blogger Swathi of Zesty South Indian Kitchen for creating this group and happy birthday to all my baking partners! I’m looking forward to another year of baking with you.
- 2 + ¼ cups (8 ounces) / 225g cake flour (not self-rising)
- 1 + ½ cups + 2 tablespoons / 300g granulated sugar, divided
- ½ teaspoon / 3.5g salt
- ½ teaspoon baking soda
- 1 ~ 2 tablespoons lemon zest
- ½ cup / 108g canola oil / sunflower oil
- 3 / 130g large egg yolks
- ⅔ cup / 156g water @ room temperature (I use bottled)
- 2 tablespoons / 30g fresh-squeezed lemon juice
- 1 teaspoon vanilla extract
- ¾ teaspoon / 4g cream of tartar
- 2 tablespoons / 30 g sugar
- 7 / 300g large egg whites
- Preheat oven to 325 degrees F. You'll need a 10-inch tube pan with a detachable bottom - ungreased as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan - place small ramekins in the middle of the pan.
- In a large mixing bowl, combine the 1 + ½ cups sugar and the lemon zest. Work the zest and sugar together with your fingers until the sugar is grainy.
- Add the cake flour, baking soda and salt to the bowl. If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
- Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix about one minute on medium speed until the batter is smooth and there are no lumps.
- In a second large mixing bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
- Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks - when the beaters are raised the egg whites don't fall off.
- Using a slotted spoon or balloon whisk, add ⅓ of the egg whites to your cake batter and gently stir until they are incorporated. Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
- Pour the batter into the (ungreased) pan and run a small metal spatula or knife through the batter to prevent air pockets. Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
- Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle or similar to it until it is completely cool, which can take up to 90 minutes.
- Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar. Serve with whipped cream and fresh berries if desired.
I just love lemon cake 🙂 it is so delightful! This recipe is perfect!
Everywhere I go, there seems to be blueberries and lemons…and I love it. The cake looks delightful, Reeni! Happy Birthday to your Baking Partners Group!
Hope you are enjoying your summer.
Toodles,
Tammy<3
Thanks Tammy! Hope you’re having a fun summer! xoxo
Amazing pics, the cake looks so gorgeous.
this cake looks so good and spongy!
very nice photography,I am really attracted!
Thank-you Amy! That makes me happy to hear!
Happy Birthday to your baking group Reeni! 🙂 This cake is perfect for that celebration. I love citrus baked goods and this sounds perfect. Delicious!
Thanks Anne! Me too! Have a good night!
It looks very good and even the name makes me want to take a big bite
Looks so airy! Love the name ‘chiffon’! Whipped cream and berries on the top make it even more attractive! YUM!
Not sure what chiffon cake means but boy does it look good! The cakes in the links look pretty good too!
I’m having trouble seeing your latest posts again so not sure what’s going on but I think I have missed some.
Moon, we miss seeing you! Hope you’re week is going well! Love and purrs, Angel & Isabella
There’s no better summer dessert than a luscious, moist lemon cake! Yours looks SO dreamy and delicious, Reeni!
Congrats on your successful chiffon, Reeni! My relationship with yeast breads is just like your relationship with angel food cake! A success in the right direction helps build determination to conquer the baking challenge! 🙂 This is a lovely light cake, perfect with summer berries!
Clever you! your chiffon cake looks perfect!!!
Mary x
yumm, looks delicious, by the way why do they call it a chiffon cake
I’ve had some pretty terrible luck with angel food cakes so maybe I should start with this to up my confidence! Plus, that lemony airy flavor just can’t be beat, I’m sure!
My favourite cake! Your chiffon looks pillow soft and light, Reeni.
What a gorgeous cake Reeni! I love the sound of lemon chiffon but I’ve never made one myself. Great link-up… what a treasure trove of recipes!
Happy birthday to the group dear and congratulations on your success with the meringue. This cake is perfect and absolutely delicious. I love lemon. Bye, have a good day
Thanks Love! Hope you are well! Have a good week! xo
Reeni, this lemon chiffon cake, is perfect. We can try Angel food cake for a month challenge. I would love to learn that . Happy birthday to our group,
So pretty!
Haha happy birthday to the group 😀
What an incredibly delicious recipe!
Cheers
Choc Chip Uru
P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend 🙂
Good luck with your exams! I’ll miss you! xoxo
This looks so light and delicious! Lemon is the best summertime flavor 🙂 Happy birthday to the baking partners!
Gorgeous and looks so yummy 🙂 This is like John’s perfect dessert…we will have to try!
Happy birthday to the group! 🙂