This my lemon chiffon cake. I love the lemony essence and the pillowy soft texture of this chiffon cake.
Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake.
What kind of chiffon cake do you like?
(Click Page 2 for the Lemon Chiffon Cake Recipe)
Pages: 1 2
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I love chiffon cake! And lemon is one of my favorite flavor. Don’t you just love the light texture?
ahhh lovely!!!
your website is always there on my computer. 24 hrs. i am glad to be the first one to write a comment. is this cake like the chinese paper cupcake? very nice pic. actually they re all nice.
Pandan flavour is my favourite. I usually get mine from pasar malam. Cos it’s so soft, can be quite addictive. Finish off within minutes. Hahaha…well, it’s not fattening rite?
Love your picture…and I love chiffon cake too…my favorite flavor has to be orange chiffon cake :)
mmm lemon chiffon, sounds wonderful. In Japan, they have Earl Grey chiffon which is quite nice too.
Lemon chiffon is my favorite, too.
i like chiffon cake, but mine are never soft!! I’m bad at beating egg white. what’s soft peak, stiff peak? any website provide more ingo on this? Many Thanks!!!
daudau
hey oics look gr8. wanna try urs soon.
I’m a big fan of lemon chiffon as well as orange and chocolate chiffon cakes. So light and soft!
Another yummy tangy cake.
Pandan chiffon would be my choice *drool*
Looks good! love your plates as well..
Love chiffon cake but never bake one before because i don’t have the baking pan.. but planning to get one soon.. i love all kind of flavor
Looks so yummy!
Pandan chiffon cake is my favorite flavor, and then I would have to say orange chiffon…
Yuzu chiffon cake! =)
i think i’ll go for chiffon as well :) and in a complete contrast a dense chocolate cake with probably just 2 tbs of flour. Depends really on the mood :P
This slice looks perfect !
Lovely looking piece.
Chiffon cake is my fav type of cake. I do bake a lot. My fav flavour is mocha. Do check out a few flavours of chiffon cakes at my blog
your chiffon cake looks lovely! My favorite is pandan chiffon cake!
Hi Rasa Malaysia,
I am a big fan of your blog. Do you happen to know any Sarawakian recipes? I was born there but am a transplant in the US and would love to know if there is a Malaysian out there who knows the ingredients for “kampua mee” – the famous dry noodle dish from Sarawak.
Oooh, if you look closely, you can see little flecks of lemon zest amongst it’s innards – Beautiful.
Any chiffon is good.. as long i dont have to DIY on my own.. LOL
Lemon chiffon cake sounds good. I just tried an orange chiffon cake today.
lovely lovely cake, .looks soo moist and yumm
pandan chiffon cake is the best! back in msia, all bakeries sell them but now in the us, came str8 fr the box. lol!
Your cake looks lovely! So tall and fluffy! I was always scared of making chiffon cake what with the beating of egg whites and getting the cake to be fluffy…but I prevailed and made on too (as part of this month’s Daring Bakers challenge)! :) It is nowhere near as fluffy looking as your’s though :)
I like pandan too!
chiffon cake my favourite! love almost all da flavours… :D
Pandan is my fav! This looks lovely and light! just what I need now.
I love lemon so when I stumbled across your recipe for lemon chiffon cake I decided I had to try it. I thought it was a good recipe to try for someone like me (who has never made a cake from scratch before).
The next time I make this cake I think I’ll have to halve the recipe. I tried it today and it turned out wonderfully! :) Only, it made so much batter that while it was cooking some of the batter fell to the bottom of the oven and caused a very small fire (I caught it right away and no harm was caused).
Despite this, the cake was a success and everyone loved it. :)
I’m going to try to make a cake for my mother’s birthday next month…this time without any fire! *lol*
Thank you for posting this recipe on your blog. :) I will be coming back to find more delicious recipes.
Your recipe is so easy to follow and my lovely chiffon cake turn out perfect. I share it with my friends for Chinese New Year! Thanks!
I love baking! I looked up a recipe for a Japanese Strawberry shortcake and realized that the method was very similar to a chiffon cake style, and that’s what got me into it =) I just made my first two, yesterday and the day before, but both of them turned out rock hard…Though my second one wasn’t as horrific; I must be doing something wrong, huh? I must try your version though! Nice pics!
Lekker!!!!
I have been looking for a chiffon cake recipe without the use of cake flour. I have never had lemon chiffon cake before but theres always the first time right?
What kind of flour?
I tried this recipe last night. The cake was not as moist as I thought it would be. Perhaps a cake flour would be better or substitute water for milk.
It’s been a while since I make this cake. I do remember it is a little dry. I didn’t mind it much since I enjoyed it with a cup of 3-in-1 mixed instant coffee :) I will try your suggestions next time.
Anybody know how to make bean curds?????
Hi, Sorry to take you off the track !!! Does anyone have the recipe for daging Rendang. Not the one in a curry sauce. The one that as big pieces of meat and in a red or dark brown dry sauce. You can get in most malay restaurants or at malay weddings. I use to get at a Singapore resturant in Manchester but it as now closed. Missing it very much. I also use to eat it in Brunei on a regular basis. Would love if some one could share their recipe thanks..
My rendang recipe is on my site: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
Hi, I’m new in baking. still trying very hard. tried your recipe but it doesn’t turn out like it supposed to be. The cake was not fluffy at all, what’s wrong? Is it because the egg whites was not beaten enough? I used hand to whisk them.
My favorite is pandan chiffon cake:)
Does anyone have their fav pandan chiffon recipe to share? Surely appreciate it:)
Hi, wondering if you could suggest how I would use this recipe to make a pandan version? I got a hold of a bunch of pandan leaves the other day and now wondering what to do with it…what do I do with the pandan leaves so that I can add to this cake?
can anyone help me, my mum always tried to make this type of cake but failed everytime when we bake it. the top will burnt (like dark not brown) and inside is still uncooked. the oven was preheated to 180c. umm and we got hard peaks when beating the egg whites
help anyone?
what if i doesn’t have cream of tartar? can i substitute it with somthing else?
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