chocolate chiffon cake | Light and Fluffy Chiffon Cake

chiffon cake:

Delight your taste buds with the exquisite and refreshing flavor of Lemon Chiffon Cake. This light and airy dessert, infused with the zesty essence of fresh lemons, is a perfect treat for any occasion. The delicate balance of sweetness and citrusy tang in this cake creates a delightful symphony of flavors that is sure to leave you craving for more. Follow this simple and detailed recipe to master the art of baking a Lemon Chiffon Cake that will impress both friends and family.

Ingredients chiffon cake:

chiffon cake recipe

Ingredient Quantity
All-purpose flour 2 1/4 cups
Baking powder 1 tablespoon
Salt 1/2 teaspoon
Granulated sugar 1 1/2 cups
Vegetable oil 1/2 cup
Egg yolks 6 large eggs
Water 3/4 cup
Lemon zest 2 tablespoons
Lemon juice 1/4 cup
Vanilla extract 1 teaspoon
Cream of tartar 1 teaspoon
Egg whites 6 large eggs
Powdered sugar 1/2 cup


  1. Preheat your oven to 325°F (163°C) and have an ungreased tube pan ready.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, combine the granulated sugar, vegetable oil, egg yolks, water, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  5. In a separate clean and dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the beaten egg whites into the batter until fully incorporated.
  7. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Invert the pan immediately after removing it from the oven and let it cool completely.
  10. Once the cake is completely cooled, run a knife around the edges to loosen it from the pan.
  11. Dust the top with powdered sugar before serving.

Time Duration:

  • Preparation Time: 20 minutes
  • Baking Time: 55-60 minutes
  • Cooling Time: 2 hours

FAQs (Frequently Asked Questions):

Q: Can I use lemon extract instead of lemon zest and juice? A: While lemon extract can be used, the fresh zest and juice provide a more vibrant and natural flavor to the cake.

Q: Can I substitute vegetable oil with another type of oil? A: Yes, you can use a neutral-flavored oil like canola oil as a substitute.

Q: What should I do if I don’t have a tube pan? A: A tube pan is recommended for the best results, but you can use an angel food cake pan as an alternative.

Q: How should I store the Lemon Chiffon Cake? A: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Indulge in the delightful taste of Lemon Chiffon Cake and share the joy of this citrus-infused treat with your loved ones!

Leave a Reply

Your email address will not be published. Required fields are marked *