I guess I shouldn’t be so surprised at how this Lemon Chiffon cake has been so popular and requested so much since my revamp here at Gretchen’s Bakery
After all it is an amazing recipe!
I think many people could be intimidated by the Chiffon Recipe and it’s really not so difficult to make.
Sure there are a lot of ingredients but the mix method is one of the simplest I have ever come across!!
Other than whipping the egg whites to a perfect state (Click here for more) this is essentially a one bowl mix! And you know me and my LOVE for 1 bowl mixes!!
Preheat oven to 325°F
The cake crumbs I decorated this cake with are just that- extra cake crumbs from cake trimming from other projects~ optional decor
- Egg Yolks 6 large (108g)
- Vegetable Oil ½ cup (120ml)
- Fresh Squeezed Lemon Juice ¾ cup (180ml)
- Lemon Zest from 1 large lemon approx 2 teaspoons
- Lemon Extract 1 teaspoon (5ml)
- Cake Flour 2 cups (240g)
- Granulated Sugar 1¼ cup (250g)
- Baking Powder 1 Tablespoon (15g)
- Salt ½ teaspoon (3g)
- Egg Whites 6 Large (180g)
- Granulated Sugar ¼ cup (50g)
- Cream of Tartar ¼ teaspoon
- In a large mixing bowl combine the egg yolks, oil, lemon juice, zest, extract, cake flour, baking powder, salt and the first measure of granulated sugar.
- Whisk vigorously to a smooth batter (for about 1 minute)
- In a clean bowl with a whip attachment, whip the egg whites with the cream of tartar to soft peaks, then start adding in the second measure of sugar slowly and whip to medium firm peaks.
- Fold the meringue into the batter in the large bowl and then pour out into prepared Bundt Pan.
- Bake immediately in preheated 325°F oven for approximately 1 hour or until a toothpick inserted into the center comes out with moist crumbs, not raw batter.
- Cool upside down as shown in the video then once it is cool to the touch unmold from the pan.
- Meanwhile you can prepare the optional Lemon Custard recipe below, then proceed to fill and decorate as shown in the video.
OPTIONAL LEMON CUSTARD RECIPE
- Water 1½ cups (360ml)
- Lemon Juice ½ cup (120ml)
- Lemon Zest 1
- Egg Yolk 2 (36g)
- Whole Egg 1 (50g)
- Granulated Sugar ¾ cup (150g)
- Cornstarch ¼ cup (28g)
- Vanilla Extract 1 teaspoon
- Unsalted Butter 3 tablespoons (42g)
- Combine the water, lemon zest & juice and half of the sugar in a large sauce pot bring to boil over high heat.
- In a large mixing bowl combine the eggs, yolks and the rest of the sugar together with the cornstarch, whisk smooth.
- Once the water comes to boil pour it slowly into the egg mixture while whisking constantly.
- Transfer the entire mixture back into the sauce pot and cook over medium heat
- Bring back to a rolling boil and let boil for about 15 seconds.
- Remove from the heat and add the extracts and the butter, stir to combine well.
- Pour the entire mixture through a strainer and directly into a shallow dish to cool rapidly.
- This custard must get cooled to at least 45°F in less than 2 hours to avoid the Danger Zone.
- Cool completely in the refrigerator before icing the lemon chiffon cake as shown in the video
Bring cake to room temperature before serving for best taste.
Cake can be stored in the refrigerator for up to 1 week covered tightly to avoid drying out