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Honey Lemon Chiffon Cake

Welcome back! 

Today we have another tasty cake, specifically a chiffon cake. Although this is similar to the Banana Chiffon Cake from not too long ago, that one was special in that the banana part is very solid, so it constitutes a large part in the batter of the cake. However, this one is just honey and lemon, which are more wet ingredients and also come in smaller quantities. So while the procedure is pretty similar, the proportions of the ingredients is a little different.

Honey Lemon Chiffon Cake


Makes a 8" cake

Ingredients:

  • 6 egg yolks
  • 1/4 cup oil
  • 1/4 cup (60 grams) lemon juice
  • 1 cup cake flour
  • 1 teaspoon baking powder*
  • 2 tablespoons (40 grams) honey
  • Grated lemon peels
  • 6 egg whites
  • 1 teaspoon lemon juice
  • 1/3 cup sugar
Note: Chiffon cakes don't really need baking powder because the whipped egg whites already do that, but having it here gives extra assurance that the cake becomes nice and fluffy.

Directions:

  1. Mix the egg yolks along with the oil. Then, add the lemon juice and honey and mix.
  2. Sift the cake flour and baking powder in, but don't over-mix!
  3. Put the egg whites and lemon juice in another bowl, and use an electric mixer until it is a little foamy.
  4. Then, add about 1/3 of the sugar in at a time and mix until stiff peaks.
  5. Put 1/3 of the egg white mixture into the egg yolk mixture and mix lightly.
  6. Slowly fold this mixture into the rest of the egg whites. Don't stir it as this will mess up the consistency.
  7. Put into a cake mold (don't grease this!) and bake for 320° for 40 to 45 minutes.
  8. Once it's done, flip the whole cake, mold and all, upside down so the cake doesn't shrink. If you greased the mold, the cake is going to fall out.
  9. Enjoy!
We used a 10" cake pan for this, so it turned out to be a little short. Our recommendation is that if you want to use this size, scale the ingredients up to 8 eggs (about 30% more). You could also make this with limes if that's handy. It's interesting how in some languages, the difference between lemon and lime is pretty small even though they do have a considerably different taste, at least in my opinion. As for serving suggestions, we paired it with a little blueberry jam, which was great. You could try a variety of other things like powdered sugar or whipped cream.

-Chefpo
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