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Lemon Chiffon 01

Make Lemon Chiffon 01 at home with Cake Flour Sifted, Sugar, Baking Powder, Baking Soda, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1/2 cup
• 1
• 1
• 1/4
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 325 F. Prepare a 12 cup (about 9) bundt pan with a non-stick coating.

2. 2

   In a small cup or bowl, mix the oil, lemon zest, lemon juice, vanilla extract, and lemon extract.

3. 3

   In a large stainless steel bowl, beat egg whites until white and foamy.

4. 4

   Slowly add remaining 1/2 cup of sugar and continue beating just until stiff peaks form.

5. 5

   Do not overbeat.

6. 6

   Make a well in the center of the flour mixture.

7. 7

   Place the wet ingredients into the well.

8. 8

   Add 1/4 of egg whites into well and mix gently until all ingredients are blended.

9. 9

   Gently fold in the remaining egg whites using a rubber spatula.

10. 10

    Pour batter into the prepared pan.

11. 11

    Bang pan on counter to remove any air bubbles.

12. 12

    Bake for about 30 minutes until golden and top feels springy or until a cake tester inserted into the center comes out clean.

13. 13

    Cool the cake on a wire rack for 1/2 hour.

14. 14

    Loosen the sides with a small thin knife if necessary.

15. 15

    Remove cake from pan and cool for 1/2 hour.

16. 16

    Store in airtight container or serve immediately.

17. 17

    Make a Lemon and Vanilla Glaze by mixing a cup of confectioners sugar with 1 tsp. vanilla extract, and 1/4 tsp. lemon extract.

18. 18

    Add water if necessary and mix until smooth.

19. 19

    Drizzle glaze over the cake.