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Lemon chiffon cake

Method

  • Preheat oven to 180°C-190°C fan forced (200°C-210°C normal).
  • Mix together the flour, sugar, salt and baking powder. Then make a well in the centre and add the egg yolks, cold water, vegetable oil and the zest of 2 lemons. Gently mix until smooth using a wooden spoon.
  • Place the egg whites and cream of tartar in another bowl and beat with a hand mixer until stiff peaks form.
  • Using a spatula, gently fold half the batter into the flour mixture until just combined. Then fold in the rest and mix until just combined.
  • Pour the mixture into a greased and lined springform cake tin, give it a little tap and cook in the oven for about 1 hour until a skewer comes out clean.
  • When ready, allow the cake to cool in the tin and then transfer to a rack.
  • To make the icing, mix the icing sugar with 2½ tbsp lemon juice, the melted butter and the grated rind of 1 lemon. Then spread the icing on top of the cake, allowing some to drip down the sides, slice and serve.

Ingredients

  • 2 cups plain flour
  • 1½ cups white sugar
  • 1 tspn sea salt flakes
  • 1 tbsp baking powder
  • 7 egg yolks
  • ¾ cup cold water
  • ½ cup vegetable oil
  • 3 lemons
  • 8 egg whites
  • ½ tspn cream of tartar
  • cooking oil spray
  • 1½ cups icing sugar
  • 2½ tbsp unsalted butter, melted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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