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American · Dessert
Golden Chiffon Cake
A lemon-scented oil-and-yolk batter lightened with whipped meringue, giving a tall cake that is moist like a butter cake yet springy like a sponge. It stays soft even after chilling.
- YieldMakes one 20 cm round cake; serves 8
- Hands-on35 min
- Total2 h 31 min
- Difficulty
Ingredients
Batter
- 113 gcake flour
- 3½ gbaking powder, about 3/4 tsp
- 96 gsugar, first portion
- ⅓lemon, zest only
- 57 gvegetable oil
- 57 gegg yolks, about 3 yolks
- 64 mlwater
- 3 gvanilla extract, about 3/4 tsp
Meringue
- 113 gegg whites, about 4 large, at room temperature
- 48 gsugar, second portion
- 0.13 tspcream of tartar
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