Easy Lemon Chiffon Cake Recipe - NO FAIL!

Video Description

This easy lemon chiffon cake recipe gives you a light and airy cake with a hint of fresh lemon flavor. This recipe ensures the perfect tangy lemon chiffon cake that won't shrink or deflate. 📋 Ingredients: Cake flour - 110g (Learn how to make cake flour: https://youtu.be/UxogzMG2Duo) Large eggs, chilled - 4 Sugar - 130g Oil - 55g Water - 40g Lemon juice - 45g Lemon zest - 1 tbsp Baking powder - 1 tsp Vanilla extract - 1 tsp Salt - pinch Icing sugar - optional ✅ Learn how to make homemade cake flour : https://youtu.be/UxogzMG2Duo 👩‍🍳 Instructions: 1) In a bowl, whisk cake flour, baking powder and salt to combine. 2) Separate the egg whites and yolks. 3) In a big bowl, beat egg yolks with 1/3 of sugar till pale yellow. 4) Add oil, vanilla extract, water, lemon juice and lemon zest. Whisk all together till you see small bubbles. 5) Sift in the cake flour mixture gradually into the egg yolk mixture and combine. 6) Beat the egg whites on medium speed until foams are formed. 7) Add half of the remaining sugar and continue beating at medium speed, about 1 minute. 8) Add the rest of the sugar and beat on high speed until you get firm peaks. When you lift the whisk, the egg whites should be firm but the tip should fall over slightly. 9) Add 1/3 of beaten egg whites to the egg yolk mixture at a time. Gently combine to avoid deflating the batter. Scrape down the sides and bottom of the bowl with a spatula. 10) Pour the batter into the ungreased aluminum 8-inch (20cm) chiffon cake pan. Pour slowly and as low a height as possible to reduce new air bubbles created. If you have only non-stick pan, place parchment paper on the sides of the pan so the cake can climb up. 11) Level and smooth out the top of the cake batter. Stir the batter with a skewer to pop small bubbles. Tap the pan against the kitchen counter to get rid of large air bubbles. 12) Preheat the oven to 340°F (170°C). Bake on the lowest rack for about 40-45 minutes or until a skewer comes out clean when it's poked. 13) Once baked, tap couple times and invert the cake immediately. Place on a bottle or salt/pepper mill. 14) Let it cool upside-down completely for about 2 hours. ⏲ Timestamps 0:00 Easy Lemon Chiffon Cake Recipe 0:32 Egg yolk mixture 3:27 Egg white mixture 4:40 Combine egg yolk and white mixture 6:25 Bake, cool upside-down and remove lemon chiffon cake from the pan 🔔 Subscribe to our YouTube channel: https://www.youtube.com/c/NiniKoko 🎬 Watch other videos: https://youtube.com/playlist?list=PLqF8ND3VSHN3Fh1519KRpl8zBv0Jb8Mvr #lemonchiffoncake, #lemonrecipe, #chiffoncake