Lemon Chiffon

If you like a cake that is light & lemony, you will love this Lemon Chiffon. This uses a Japanese method that does not require sugar to be added to the yolks unlike normal chiffon methods. No baking powder or cream of tartar is required for this recipe. Simple method but the result is a light, soft & fluffy chiffon.

Lemon Chiffon Recipe
Ingredients:
(for a 17cm chiffon tube pan)
- Egg yolks 4 (60g egg)
- Grapeseed oil  50ml
- Lemon juice + water = 60ml (use about half a lemon)
- Lemon zest from half a lemon

- Cake flour 70g
- Egg whites 4
- Caster sugar 70 to 75g (or a bit more if you prefer a sweeter cake)

Method:
1) Preheat oven to 180'c
2) Add oil, lemon juice & lemon zest to yolks and mix using a whisk (just mix well, need not beat)
3) Add sifted flour and mix well
4) Beat egg whites till foamy. Add sugar over 2 times and beat till stiff peak
5) Add 1/3 of white to yolk and mix with a whisk
6) Add remaining white over 2 times into yolk mixture. Use spatula to fold gently till no streak of white
7) Pour mixture into tube pan and lightly drop the pan on tabletop to remove large air bubbles
8) Bake at lowest rack at 180'c for 25 mins
9) Invert pan after taking it out from the oven. Unmould when it is completely cold

(Recipe adapted from a Japanese chiffon book by 青井聡子)

Baking time and temperature may vary for different ovens.

Tips:
I use 40ml juice + 20ml = 60ml and the zest of a whole small Sunkist lemon.
I use golden caster sugar about 73g.
If you prefer the lemon taste to be milder, try 30ml juice + 30ml water, lesser zest and/or add more sugar.