Lemon Chiffon Cake

I love chiffon cake! It is one of the very popular cakes in Malaysia. I decided to make lemon chiffon cake. I got this recipe from rasamalaysia.com. There are some great Southeast Asian recipes on that site, so check it out!

This is my second time making this cake. It turned out okay. It was a little too compact, not as light and fluffy as how a chiffon cake should be. Well, as they say – practice makes perfect.

Ingredients:

2 cups flour
1 1/2 cups sugar
1/2 tablespoon baking powder
1 teaspoon salt
3/4 cup water
7 egg yolks
1/2 cup vegetable oil
Grated zest of 2 lemons
2 teaspoon vanilla
8 egg whites
1/2 teaspoon cream of tartar
Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I don’t have a tube pan).Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.

 

 

 

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