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Lemon Chiffon Cake

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Lemon Chiffon Cake Recipe - lemony essence and pillowy soft texture. | rasamalaysia.com

Lemon Chiffon Cake

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?

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Recipe: Lemon Chiffon Cake

Lemon Chiffon Cake Recipe - lemony essence and pillowy soft texture. | rasamalaysia.com

Author Oprah.com

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • Grated zest of 2 lemons
  • 2 teaspoon vanilla
  • 8 egg whites
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
  2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I don't have a tube pan).
  3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.

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47 COMMENTS... read them below or add one

  3. 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.

    Reply

  4. 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?

    Reply

  8. 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

    Reply

  14. 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

    Reply

  17. 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 !

    Reply

  18. 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

    Reply

  20. 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.

    Reply

  25. pandan chiffon cake is the best! back in msia, all bakeries sell them but now in the us, came str8 fr the box. lol!

    Reply

  26. 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!

    Reply

  29. 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.

    Reply

  30. 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!

    Reply

  31. 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!

    Reply

  33. 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?

    Reply

  35. 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.

    Reply

    • 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.

      Reply

  37. 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..

    Reply

  38. 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.

    Reply

  40. 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?

    Reply

  41. 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?

    Reply

  43. Wonderful site. Plenty of useful information here.
    I’m sending it to several friends ans also sharing in delicious.

    And naturally, thanks for your effort!

    Reply

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