Chiffon cakes are some of the most beautiful cakes you’ll find in a bakery case. They are tall, with an airy, even crumb that promises every bite will be light and fluffy. They may not have multiple layers or fancy frosting, but they are classic cakes that are always crowd-pleasers. That makes this delightful lemon chiffon cake recipe the perfect addition to your cake-baking repertoire.
- 2¼ cups cake flour
- 1½ cups sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 large egg whites, room temperature
- 7 large egg yolks
- 1/3 cup vegetable oil
- ½ cup milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Preheat oven to 325 F. Take out a 10-inch tube pan and set aside. Do not grease the pan.
- In a medium bowl, sift together flour, ¾ cup sugar, baking powder and salt.In another medium bowl, whisk together egg yolks, vegetable oil, milk, lemon juice, lemon zest and vanilla extract until smooth. Combine the flour mixture and the egg mixture and whisk until smooth. Set aside.
- In a large bowl, beat the egg whites until very foamy. With the mixer on high speed, gradually stream in the remaining ¾ cup sugar. Continue to beat the egg whites until they form stiff peaks, 3-5 minutes.
- Add one-third of the egg white mixture to the egg yolk mixture and whisk to combine. This will lighten the batter.
- Add in another third of the egg white mixture and fold in, using a spatula, until the egg whites are well-combined.
- Add in the remaining egg white mixture and fold it in until no streaks of egg whites remain. Pour batter into prepared pan.
- Bake for 50-55 minutes, until the cake springs back when lightly pressed and appears to be set.Take the cake out of the oven and immediately flip the pan upside down, standing it up on its “feet” or carefully placing the pan over a bottle. Cool the cake completely before up-righting the cake.Run a thin knife around the edge of the pan to loosen the cake, then transfer it to a cake stand to serve. Store leftovers in an airtight container.