Lemon Chiffon Cake Recipe

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Lemon Chiffon Cake

Baking Overview

  • Oven Temperature : 180°C
  • Baking Duration : 25 minutes
  • Mould Size : 9"

    • Ingredients

    Chiffon Cake

    A

  • 260 g of Egg White
  • 120 g of Sugar
  • 1 g of Salt
  • ˝ tsp of Cream of Tartar

    • B

  • 100 g of Superfine Flour
  • 30 g of Ground Almonds

    • C

  • 8 ml of Lemon Juice
  • ˝ tsp of Lemon Oil

    • Topping and Decoration

  • 300 g of Fresh Cream
  • 500 g of White Chocolate
  • 200 g of Peaches
  • 200 g of Litchi/ Lychee

    • Preparation

    1. Whisk ingredients A until soft peaks form. Add in ingredients B.
    2. Add in ingredients C and mix well. Pour into a mould and bake for 25 minutes. Leave cake to cool.
    3. Cut into 3 layers. Spread each layer with fresh cream, peaches and litchi.
    4. Cover the whole cake with fresh cream. Decorate with white chocolate slices.

    Baking Tips

    1. Use knife to pile the white chocolate slices.
    2. If chocolate is too soft, freeze it for 5 minutes before use.

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