Kitchen Art’s Living series # 5: Lemon Chiffon Cake
Chiffon cake is well-loved by the Kitchen Art team. In this post, we have shown you how to make the ultimate lemon chiffon cake: moist and full of zesty flavours!
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- 225g self raising cake flour
- 300g caster sugar
- 3.5g salt (1/2 teaspoon)
- 108g canola oil
- 130g egg yolks (~ 8 yolks)
- 300g egg whites (~ 10 whites)
- 156g water
- 30g lemon juice (lime juice/orange juice ok)
- zest from 3 lemons (lime/orange zest ok)
- 1 teaspoon vanilla essence
- 4g cream of tartar (1 1/4 teaspoons)
Equipment (available at Kitchen Art Store)
Heat your oven to 155oC, fan-forced.
In a large mixing bowl, combine the flour, all but two tablespoons of sugar and the salt. Using a handheld beater or stand mixer, mix the dry ingredients for one minute until well incorporated. Make a well in the centre of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute or until smooth. Stir in the lemon rind.
In a second large mixing bowl, beat the egg whites until they are frothy and add in the cream of tartar. Gradually add remaining of sugar; beat on high speed until stiff peaks form.
Using a slotted spoon or balloon whisk, fold the egg whites into the batter until just blended 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 60-65 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 until it is completely cool – approximately three hours.
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 to serve.
Note: We can serve this plain or with some whipped cream.
Based on a recipe by Rose Levy Beranbaum
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