One thing my family loves is cake. And one of our favorites is chiffon cake, light and fluffy. I have been baking chiffon cakes since I was in middle school. Anytime we had a family dinner or a birthday coming up I would volunteer to make a cake. This love for baking came from my love for eating baked goods! Every time I would try something, I would think — I could make this at home!
I started making lemon chiffon cakes and cutting it into two or three layers to add whipped cream and fruit inside. It would taste exactly like the fruit and cream cakes we would buy from the Asian bakeries, but so much cheaper! My mom gave me the idea to try and make a coffee chiffon cake, so I took the same recipe and changed the liquid from lemon water to coffee instead. This soon became our new favorite because two of my favorite things were now mixed together! ♥ I soon found that I could make any flavor chiffon cake by changing the liquid in the mixture. However, our true favorites are the citrus ones (orange or lemon).
I didn’t bake much in college besides the box fudge brownie mix or the pre-made chocolate chip cookie dough in the refrigerator section. But when I would come home for Christmas, I would bake a chiffon cake to bring to dinners. Now that I’m back home the request for chiffon cakes are back! And with the plus of a new double oven, my family and I have been baking a lot while trying to get used to the new oven settings. This past month I have already baked three chiffon cakes, an orange, coffee, and lemon. The recipe we use is from my mom’s Aunt Vera. This seven egg chiffon cake is super fluffy and makes the tallest chiffon cake ever! Try it for yourself!
Aunt Vera’s Lemon Chiffon Cake
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup lemon water
zest of 1 lemon
1/2 cup oil
2 cups flour
1 1/2 cups sugar
3 teaspoon baking powder
Pinch of salt (optional)
- Preheat oven to 325 degrees Fahrenheit
- Separate egg whites and yolks into large mixing bowls
- Into the yolks, add zest, sugar, vanilla, lemon water, oil, and mix
- In a separate bowl mix together flour, baking soda, and salt
- Slowly mix the wet and dry ingredients together
- For the egg whites, start whisking and gradually add in the cream of tartar before turning the machine onto high
- Keep whisking until stiff peaks are formed when lifting the paddle up
- Gently fold the yolk and egg whites together, then pour into an ungreased pan
- Bake for 1 hour, it’s done when the toothpick comes out clean or top springs back when touched
- Quickly take the cake out and immediately invert the cake
- Let cake cool at least 15-20 minutes before taking the cake out, or your cake may deflate.
You can slice your cake into layers and add whipped cream and fruit, or just cut and eat it as is. If I’m baking it just for my family to eat at home, we usually just eat it plain and store it in an airtight container. It’s great as a snack at school or dessert at home! I used to think that making chiffon cakes were difficult, but with time and practice, I have come to love baking chiffon cakes! ♥
Orange chiffon: substitute lemon water for orange juice (I like to use the one with pulp!) and lemon zest to orange zest
Coffee chiffon: substitute lemon water for strong coffee and omit the zest
Strawberry chiffon: substitute lemon water with 1/2 cup water and 1/4 cup good strawberry jam (the texture of the cake depends on the type of jam used)
- For convection baking change to 300 degrees Fahrenheit and bake for 1 hour and 10-20 minutes depending on your oven
- If you don’t have oil, this cake still bakes just as nice! The texture is still the same but is a little denser than with the oil added. I’ve done this cake oil-free before and it’s great for layering whipped cream and fruit inside since its sturdier.
I bake…What’s your superpower??
Every day, Lai day! Happy eating~