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Feather Light Lemon Chiffon Cake

Feather Light Lemon Chiffon Cake

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 6

  • Eggs 2 nos

  • Cup Cake Flour 3/4 cups

  • Oil 1/4 cups

  • Sugar 1/3 cups

  • Milk 3 tbsp

  • Baking powder 1 tsp

  • Grated lemon rind(avoid scrapping the white part or else the cake would turn bitter) 1/4 tsp

  • Lemon Essence 1 tsp

  • Edible Yellow Colour 1 pinch

  • Salt 1 pinch

  • Small sheet of aluminium paper to cover the tin 1 nos

  • Greased 5 inch cake tin 1 nos


  • 01

    Preheat your oven at 180 degree celcious for 20 mins.

  • 02

    First separate the egg whites in a large bowl and yolks in another bowl. Place the bowl of egg whites and half of the sugar in a double boiler and start  whisking it. 

  • 03

    When the egg white mixture is slightly warm remove it from double boiler and whisk it till it doubles its size and has stiff peaks.Keep this aside.

  • 04

    Now whisk the yolks and beat it with sugar till its light and creamy. To this mixture add in oil and milk and combine well. Sieve flour and salt and mix again properly.Now slowly add in the egg whites and fold it inside this mixture. Once combined add yellow color,lemon rind, lemon essence and baking powder and combine well.

  • 05

    Now grease your baking tin and pour in this mixture and bake it in convection mode for 25 mins. For getting perfect flat top take out the cake tin carefully after first 5 mins and cover it with aluminium foil. By covering our cake cooks evenly from all sides and we get perfect flat top.

  • 06

    After 25 mins check your cake by pricking it with tooth pick and if the tooth pick comes out clean your cake is ready. Let it cool for some time and demold it carefully because its very soft. Sieve some icing sugar in top and serve with coffee or tea.



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