This is a beautiful chiffon cake - light and soft with lemony taste in it. My baking skills must have been rusty. Along the process, I must have mishandled the egg whites hence you see big holes in the cake. Nonetheless, the cake was still good.
See the big holes in cake ...
Recipe source: Happy Home Baking
Lemon Chiffon Cake
Ingredients (makes one 18cm cake)
100g cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
25ml lemon juice
zest of 1 lemon
3 egg whites
40g caster sugar
- Sieve flour, baking powder and salt together, set aside.
- Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold).
- Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
- Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.
- In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).
- Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
- Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.