Lemon Chiffon Cake

Chiffon cake and twinkly lightsThis is a great cake. It’s big, light, tastes great and the calories are mainly to be found in the filling and icing – the cake itself is not going to sit too heavily on the waistline. In an attempt to limit the calories I used quark in the icing as a substitute for cream cheese or double cream. The filling though, is a lemon beurre mousselline, which is creamy and delicious but unavoidably calorific.


Lemon Chiffon Cake Recipe
Makes 8 generous slices 
100g plain flour
80g caster suger
50ml sunflower oil
50ml water
25ml lemon juice
3 large free range eggs separated
1½ tsp baking powder
½ tsp salt
¼ tsp lemon extract (optional)
zest of a large lemon

7″ (18cm) non-stick, loose-bottomed ungreased high-sided cake tin
oven temperature 170° C

  1. Sieve the flour, salt and baking powder into a large mixing bowl.
  2. Put the egg yolks and 40g of the sugar into a separate bowl and whisk until pale and sticky. Whilst still whisking drizzle in the sunflower oil, then the water, then the lemon juice and lemon extract (if using). Sieve in the flour mixture and whisk again. Add the lemon zest and mix.
  3. With a clean whisk beat the egg whites, slowly add the remaining 40g sugar and continue to whisk until almost at the stiff peak phase. Add a small quantity of this to the egg and flour mixture, gently mix to loosen the batter. Add the remaining egg white in two batches gently folding until well combined.
  4. Pour the batter into the cake tin and firmly holding either side of the tin lift the tin up and bring it down sharply on the table top a couple of times to try to settle the airy mixture and bash out any big air bubbles.
  5. Bake in the pre-heated oven for 40 - 45 mins or until the suface is a golden brown and a skewer comes out cleanly.
  6. Remove from oven and leave the tin upside down on a wire tray to cool completely before removing the cake. Leaving it upside-down prevents the cake collapsing on itself (that’s the theory anyway). You might have to run a pallette knife around the the edge of the tin to get the cake out.

The un-iced cake contains approx.1311 calories, 164 calories per slice.

Un-iced Chiffon Cake

To finish the cake:
Slice the cake horizontally across the middle, add your preferred filling then ice the outside. The cake has a tendency to have a loose crumb on the surface so whatever icing you use it needs to be creamy and easy to spread to prevent the surface breaking up and leaving flecks in the icing.

The recipes for the lemon beurre mousseline filling I used (also known as cooked buttercream) and the icing are on a separate post that I’ll put up shortly. You can of course use any of your own favourite icing or fruit fillings.

sliced chiffon cake

 Lemon chiffon cake