Lemon Chiffon Cake UK Recipe is made with cake flour, baking powder, salt, sugar, vegetable oil, eggs, water, lemon zest, cream of tartar, heavy cream, and lemon pie filling. It serves 6 and takes about 1.5 hours to prepare and bake.
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💛 Why You’ll Love This Lemon Chiffon Cake Recipe:
- Light and Airy Texture: The cake’s delicate, fluffy texture makes it a delightful dessert that’s not too heavy.
- Refreshing Lemon Flavor: The zest and lemon pie filling give it a vibrant, citrusy taste that’s perfect for lemon lovers.
- Elegant Presentation: With its beautiful layers and whipped cream topping, this cake makes an impressive centerpiece for any gathering.
- Satisfying but Not Overly Sweet: The balance of sweetness and tartness means it’s satisfying without being too rich.
- Fun to Make: The process of making chiffon cake, especially folding in egg whites and decorating, is enjoyable and rewarding.
- Always a Crowd-Pleaser: Its universally appealing flavor profile means it’s likely to be a hit with guests of all ages.
❓ What Is Lemon Chiffon Cake Recipe?
Lemon Chiffon Cake is a fluffy, light cake made with lemon zest, egg whites, and cake flour, celebrated on March 29, 2024, 🌻as National Lemon Chiffon Cake Day. It’s known for its airy texture and refreshing citrus flavor.
🍋 Lemon Chiffon Cake Ingredients
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup water
- 1 tablespoon lemon zest
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ½ cups lemon pie filling
- 8 slices lemon
🥮 How To Make Lemon Chiffon Cake
- Set your oven to 325°F (165°C). In a large bowl, sift together 1 ¾ cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ cup white sugar.
- In another bowl, mix ½ cup vegetable oil, 6 egg yolks, ¾ cup water, and 1 tablespoon lemon zest until smooth.
- Stir the wet mixture into the dry ingredients until smoothly blended.
- In a large bowl, beat 6 egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ¾ cup white sugar, continuing to beat until stiff peaks form.
- Gently fold the egg white mixture into the batter, ensuring not to deflate the mixture. Pour the batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven for about 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan on a bottle or cooling rack until the cake is completely cooled. Beat 1 cup heavy whipping cream until it forms stiff peaks.
- Once the cake is cool, remove it from the pan and cut in half horizontally. Spread lemon pie filling on the bottom layer, then cover with the top layer of the cake.
- Frost the top of the cake with whipped cream and garnish with lemon slices. Refrigerate the cake until set, about 1 hour, before serving.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure that your egg yolks and whites are at room temperature before you start. This helps them to mix better and achieve greater volume when beaten.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until they are blended. Overmixing can deflate the batter and result in a denser cake.
- Gentle Folding: Fold the egg whites into the batter gently with a spatula, using a figure-eight motion. This technique helps to maintain the airiness of the egg whites.
- Use an Ungreased Pan: Do not grease the tube pan. The cake needs to cling to the sides to rise properly. After baking, inverting the pan helps the cake to cool without collapsing.
- Whipped Cream Stiffness: When whipping the cream, be careful not to overbeat, as it can become buttery. Stop when it forms stiff peaks.
- Lemon Zest: Use fresh lemon zest for the best flavor. Make sure to zest only the yellow part of the lemon skin, avoiding the white pith, which is bitter.
🍦 What To Serve With Lemon Chiffon Cake?
Serve Lemon Chiffon Cake with fresh berries or a berry compote for a fruity contrast, a dollop of whipped cream for added richness, or a light lemon curd for extra tang. Mint leaves or powdered sugar can add a decorative touch.
🎚 How To Store Leftovers Lemon Chiffon Cake?
- Refrigerate: Wrap Leftovers Lemon Chiffon Cake in plastic wrap or place in an airtight container and refrigerate for up to 5 days to maintain freshness.
- Freeze: For longer storage wrap Leftovers Lemon Chiffon Cake tightly in plastic wrap, then aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before serving.
🥵 How To Reheat Leftovers Lemon Chiffon Cake?
- In The Microwave: Place a slice of Lemon Chiffon Cake on a microwave-safe plate. Heat on low power for 50-60 seconds. Avoid overheating to prevent the cake from becoming too dry.
- Oven: Preheat the oven to 350°F (175°C) wrap Leftovers Lemon Chiffon Cake or slices in aluminum foil to retain moisture heat for about 5-10 minutes or just until warmed through.
FAQ’S:
Why is it called “Chiffon” Cake?
The term “chiffon” refers to the cake’s light, airy texture that’s similar to chiffon fabric. This is achieved by folding whipped egg whites into the batter, creating a mousse-like consistency that bakes up fluffy and soft.
Can I make Lemon Chiffon Cake without a tube pan?
While a tube pan is traditional for chiffon cakes because it supports their structure and helps them rise, you can use round cake pans as an alternative. Just be sure to not grease the sides so the batter can climb up the walls as it bakes.
How do I prevent my Lemon Chiffon Cake from deflating?
To prevent deflation, make sure to fully whip the egg whites to stiff peaks before gently folding them into the batter. Also, avoid opening the oven door while the cake is baking, as sudden changes in temperature can cause it to fall.
How do I know when my Lemon Chiffon Cake is done baking?
The cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean. It should have a light golden color.
Can I add other flavors to Lemon Chiffon Cake?
Absolutely! While lemon is the classic flavor, you can experiment with other citrus fruits like orange or lime. You can also add extracts, such as vanilla or almond, for a different twist.
Why do I need to invert the pan to cool the cake?
Inverting the pan helps prevent the cake from collapsing as it cools the structure of the cake strengthens during the cooling process, ensuring it maintains its height and airy texture.
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Lemon Chiffon Cake Nutrition Facts
Serving Size: 7 inch cake
- Calories: 1492
- Fat: 58g
- Saturated Fat: 39g
- Trans Fat: 1g
- Cholesterol: 558mg
- Sodium: 642mg
- Potassium: 381mg
- Carbohydrates: 224g
- Fiber: 3g
- Sugar: 162g
- Protein: 28g
- Vitamin A: 822 IU
- Vitamin C: 45mg
- Calcium: 352mg
- Iron: 4mg
Lemon Chiffon Cake Uk Recipe
Description
Lemon Chiffon Cake UK Recipe is made with cake flour, baking powder, salt, sugar, vegetable oil, eggs, water, lemon zest, cream of tartar, heavy cream, and lemon pie filling. It serves 6 and takes about 1.5 hours to prepare and bake.
Ingredients
Instructions
- Set your oven to 325°F (165°C). In a large bowl, sift together 1 ¾ cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ cup white sugar.
- In another bowl, mix ½ cup vegetable oil, 6 egg yolks, ¾ cup water, and 1 tablespoon lemon zest until smooth.
- Stir the wet mixture into the dry ingredients until smoothly blended.
- In a large bowl, beat 6 egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ¾ cup white sugar, continuing to beat until stiff peaks form.
- Gently fold the egg white mixture into the batter, ensuring not to deflate the mixture. Pour the batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven for about 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan on a bottle or cooling rack until the cake is completely cooled. Beat 1 cup heavy whipping cream until it forms stiff peaks.
- Once the cake is cool, remove it from the pan and cut in half horizontally. Spread lemon pie filling on the bottom layer, then cover with the top layer of the cake.
- Frost the top of the cake with whipped cream and garnish with lemon slices. Refrigerate the cake until set, about 1 hour, before serving.
Notes
- Room Temperature Ingredients: Ensure that your egg yolks and whites are at room temperature before you start. This helps them to mix better and achieve greater volume when beaten.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until they are blended. Overmixing can deflate the batter and result in a denser cake.
- Gentle Folding: Fold the egg whites into the batter gently with a spatula, using a figure-eight motion. This technique helps to maintain the airiness of the egg whites.
- Use an Ungreased Pan: Do not grease the tube pan. The cake needs to cling to the sides to rise properly. After baking, inverting the pan helps the cake to cool without collapsing.
- Whipped Cream Stiffness: When whipping the cream, be careful not to overbeat, as it can become buttery. Stop when it forms stiff peaks.
- Lemon Zest: Use fresh lemon zest for the best flavor. Make sure to zest only the yellow part of the lemon skin, avoiding the white pith, which is bitter.