6 egg yolks
50ml lemon juice
1/2 teaspoon lemon essence
1/4 teaspoon salt
zest of 1 lemon
90g cake flour
6 egg whites
1/4 teaspoon cream of tar tar
1 . With a blender, blend the yolks and 40g sugar till it is well blended.
2. Then add the juice, oil, essence, salt and set and blend well.
3. Add the flour and blend.
4. With a clean bowl and blender, whisk the egg whites and cream of tar tar till they are slightly stiff. Then add in the sugar and blend till it becomes stiff and glossy, basically creating soft peaks.
5. Lastly, carefully fold in the egg whites into the batter and pour the batter into a 21cm chiffon cake tin. Bake at 160 degrees celsius for 40 minutes.
VARIATION: Substitute the lemon ingredients with orange ingredients and you will get Orange Chiffon Cake.
What’s On My Mind…
I actually started by trying to bake the Orange Chiffon Cake you see below. The recipe was from thedomesticgoddesswannabe.com and I loved it so much that I thought, “why not try the same recipe but with lemon instead?“
The result was simply amazing. Everyone preferred the lemon version as compared to the orange. It just gave a great balance between sweet and sour which made it such a crowd pleaser!