Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 1 h
Total time: 1 h
Yield: Makes two 6-inch cakes or one 9-inch cake
Ingredients: Butter for pan; 5 large egg yolks, at room temperature; 80 milliliters (2¾ ounces) vegetable oil; Juice and zest of 1 lemon; 150 grams (5⅓ ounces) cake flour; 6 grams (1⅓ teaspoons) baking powder; 60 grams (2 ounces) sugar; 5 large egg whites, at room temperature; 150 grams (5¼ ounces) sugar

Preparation info

Makes
two
6 inch cakes cake

Difficulty
Medium
Ready in
1 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

Butter for pan

Cake
Vegetarian

Method

Prepare your mise en place.

Preheat the oven to 177°C (350°F).

Lightly coat only the bottom of the pans with softened butter. Do not butter the sides or the cake will collapse inward when baked. Set aside.

Combine the egg yolks and oil with the lem