Lemon Chiffon Cake 

 

Ingredients

8 eggyolks
115 g of sugar or 1/2 cup
100 ml vegetable oil
40 ml lemon juice
60 ml water
1 tsp lemon rind
150 g cake flour

For the meringue
8 egg whites
1/2 tsp cream of tartar
90 g sugar

Optional
1 cup icing sugar
juice of lemon ( as needed)  to reach the desired consistency might use half lemon juice and half
water

Preheat oven at 170 deg C

* Combine egg yolk and sugar using a whisk beat until light and pale yellow.
* Combine the liquid ingredients such as  oil, lemon juice and water.
* Add the liquid ingredients into the egg yolk sugar mixture then gradually add the cake flour and          lemon zest. Set aside


Meringue :

*Beat the egg white using a handheld mixer until frothy
* Then add the cream of tartar
* Gradually add the sugar and continue beating until it reaches stiff peaks



Add meringue into the egg yolk mixture in three additions using the folding method.
Make sure not to over mix.
Pour the batter into a ungreased chiffon pan.
Bake in a preheated oven at 170 deg C for about 40 -45 minutes or until when you insert a skewer  or toothpick and the skewer comes out clean.
Once done baking immediately flip the chiffon pan upside down (really important).
Let cool completely before unmolding.

Optional Icing :
Combine and mix  icing sugar with lemon juice in a bowl  adding lemon juice slowly to be able to get the right consistency and taste that you desire


Video has been provided for your reference :D

Happy baking :