Lemon Chiffon Cake
This Lemon Chiffon Cake is a light, airy, moist cake, layered together with raspberry jam and chantilly cream. This vibrant, zesty cake offers a delicious light, yet rich taste. The soft cloud like texture is achieved from folding whipped egg whites into the batter, which is made with fresh lemon zest and juice. This cake reminds me of spring and is the perfect cake for brunches and desserts.
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Lemon Chiffon Cake
- Total Time: 1 hour 15 minutes
- Yield: 1 2 layer 8-inch cake 1x
Description
This Lemon Chiffon Cake is a light, airy, moist cake, layered together with raspberry jam and chantilly cream. This vibrant, zesty cake offers a delicious light, yet rich taste. The soft cloud like texture is achieved from folding whipped egg whites into the batter, which is made with fresh lemon zest and juice. This cake reminds me of spring and is the perfect cake for brunches and desserts.
Ingredients
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- Zest and juice of 2 lemons
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Chantilly Cream
- 1 3/4 cups heavy cream
- 1/2 cup powdered sugar
Filling
- Raspberry Jam
Instructions
1. Preheat oven to 325F. Line two 8-inch round circle cake pans with a piece of parchment paper on the bottom. DO NOT spray the pan or sides with nonstick spray. The cake needs the pan to have a surface to cling to as it rises.
2. In a large mixing bowl, add sugar and lemon zest. Rub the zest into the sugar until the sugar is a light yellow color. This helps release the oils in the lemon, adding more lemon flavor to the cake. Separate eggs into a separate bowl and add the egg yolks to the mixing bowl. Add in the vegetable oil, milk and Greek yogurt. Whisk to combine. Add in the sifted flour, baking powder and salt. Use a whisk to stir the ingredients together, just until combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and cream of tartar. Beat the egg whites until stiff peaks.
4. Add half the beaten egg whites into the cake batter mixture. Fold the egg whites in gently. Add the remaining half of the egg whites and fold until combined, and no white streaks remain.
5. Pour batter into the two prepared pans. Bake in preheated oven for 25-30 minutes.
6. Allow the cakes to cool for 30 minutes. It is best for chiffon cakes to cool upside down to allow for the most volume, but if they cool right side up, they do not lose too much volume. If you are able to cool upside down, place a piece of parchment paper on the surface of the cake, then place an 8-inch round cake pan, flat side down on the cake and turn over. This is to make sure that the cake does not fall out of the pan while it is upside down.
7. When the cake is cool, make the Chantilly Cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
8. Assemble the cake. Use a knife to run along the outer edges of the pan, then carefully invert the cake pan and invert cake onto a plate. Spread a thin layer of raspberry jam on top of the cake, then spread Chantilly Cream on top of the jam. Place second cake layer on top and spread with a thin layer of Chantilly Cream and top with fresh berries and a dusting of powdered sugar.
- Prep Time: 20
- Cool Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Oven
- Cuisine: American
