Delicately light yet richly flavored, this Lemon Chiffon Cake balances sunny citrus brightness with a tender, cloud-like crumb. Safflower oil keeps it moist and silky, while whipped egg whites give it that signature airy lift. This elegant classic is delightful on its own or serves as the perfect base for layered desserts like the Mixed Berry Fruit Basket Cake. Its refreshing lemon flavor makes it an ideal choice for spring and summer celebrations.
INGREDIENTS:
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup safflower oil
1/2 cup yolks
1 1/4 cups whites (7 large eggs, separated, + 3 additional whites)
2/3 cup water
2 tablespoons lemon juice, freshly squeezed
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 1/4 teaspoons cream of tartar
METHOD:
Preheat the oven to 325°F.
In a large mixing bowl, combine the cake flour, all but 2 tablespoons of the sugar, baking soda, and salt. Whisk or beat for 1 minute to blend evenly.
Make a well in the center of the dry mixture. Add the safflower oil, egg yolks, water, lemon juice, lemon zest, and vanilla. Beat for 1 minute, or until smooth and creamy.
In a clean, large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the reserved 2 tablespoons of sugar and whip until stiff, glossy peaks form when the beater is raised slowly.
Using a large balloon whisk or spatula, gently fold the whipped egg whites into the batter until just blended. Take care not to deflate the mixture.
Pour the batter into two ungreased 9-inch cake pans. Run a thin knife or small metal spatula through the batter to eliminate air pockets. Bake for 35 minutes, or until a cake tester inserted in the center comes out clean and the top springs back when lightly pressed.
Invert the pans immediately and cool the cakes completely in the pans. Once cool, loosen the sides with a long metal spatula, keeping it pressed firmly against the pan to avoid tearing the sides. Invert onto a greased wire rack, then reinvert onto a serving plate.
Wrap the cakes airtight. Serve plain, dusted with powdered sugar, or layered with whipped cream and berries.
YIELD: Two 9-inch cakes (about 14 servings)
SOURCE: Recipe courtesy of Pastry Chef Stefany Buswell
