How to make Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6
Cuisine: Korean
Ingredients: 4 egg yolks; Sugar 35g; 25ml Lemon juice; 35ml Water; 1/2 Lemon zest; 75g Soft flour; 4 Egg white; Sugar 35g; Food coloring (yellow)

Cooking TreePublished: 2022-07-19 Updated: 2022-07-0302.5K views

Lemon Chiffon Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chiffon cake with fresh lemons~ When I added fresh lemon juice and zest, I got a chiffon cake full of lemon flavor ^^ No oil added, so you don’t have to worry about calories.

I made it a little two-tone and made it look more yellow ^^ It’s so fluffy and so delicious, I think I’ll be making it again after a while. Have fun watching it~♬

▶Size: 15cm (diameter) * 7.5cm (height) No. 1 fan

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Chiffon Cake

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Rating: 4.9/5
( 58 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 egg yolks

Sugar 35g

25ml Lemon juice

35ml Water

1/2 Lemon zest

75g Soft flour

4 Egg white

Sugar 35g

Food coloring (yellow)

Instructions

Make lemon zest by gratering 1/2 of a cleanly washed lemon with only the peel.

Put egg yolk + sugar in a bowl and whip until it turns ivory,
Add lemon juice + water and lemon zest and mix, then sift the soft flour and mix.

Whip the egg whites in another bowl, and when large bubbles appear, add sugar 2-3 times and whip.
Make meringues whipped about 80%.

Divide the yolk dough into two, add yellow food coloring to one dough and mix.

Divide the meringue 1/2 into 3 portions per yolk dough and mix.

Sprinkle water on the mold with a sprayer, fill the dough alternately about 80%, and clean the air bubbles on the top with chopsticks.
Bake in an oven preheated to 160 degrees for 30 minutes.

Turn it upside down, cover it with a wet towel, cool it completely, and remove it from the mold.

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