This Lemon Chiffon Log is a bright, airy dessert that combines the tender texture of chiffon cake with the refreshing zing of lemon. The recipe captures the post-war baking trend of using vegetable oil instead of butter for a lighter crumb. Enhanced by freshly grated lemon rind and lemon juice, the cake achieves a perfect balance of sweetness and citrus. Ideal for spring and summer occasions, it’s baked in a tube pan for a traditional, lofty presentation that’s as delightful to slice as it is to eat.
Ingredients
Step 1 – Dry & Wet Base:
- 2¼ cups cake flour (sifted )
- 1½ cups sugar
- 3 tsp baking powder
- 1 tsp salt
- ½ cup Mazola (or other vegetable oil)
- 5 egg yolks (unbeaten )
- 1 tbsp lemon rind (grated )
- 2 tbsp lemon juice
Step 2 – Egg Whites:
- 7 egg whites (1 cup)
- ½ tsp cream of tartar
Instructions
Step 1: Mix Dry Ingredients
- Sift together cake flour, sugar, baking powder, and salt in a large bowl.
- Make a well in the center of the dry mixture.
Step 1 Continued: Add Wet Ingredients
- Pour oil, egg yolks, grated lemon rind, and lemon juice + enough cold water to make ¾ cup into the well.
- Mix until smooth and fully combined.
Step 2: Beat Egg Whites
- In a separate bowl, beat egg whites with cream of tartar until very stiff peaks form.
Step 3: Fold and Bake
- Gently fold egg white mixture into the batter until well incorporated.
- Pour into an ungreased tube pan.
- Bake at 325°F for approximately 65 minutes.
- Invert pan to cool completely before removing from pan.
Tips
- Use fresh lemon zest and juice for the brightest citrus flavor.
- Add orange zest if you want to emphasize the “orange chiffon” note.
- Ensure egg whites are at room temperature before whipping for maximum volume.
- Do not grease the tube pan, this helps the cake rise properly.
- Cool the cake upside-down to prevent collapse.
- Replace part of the water with additional lemon juice for a sharper lemon flavor.
- Fold egg whites gently to avoid deflating the batter.
- Add a lemon glaze for a sweet, glossy finish.
- For a lighter texture, sift the flour twice as written (“sifted cake flour”).
Nutrition
Calories: 297kcalCarbohydrates: 43gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 82mgSodium: 168mgPotassium: 91mgFiber: 1gSugar: 25gVitamin A: 110IUVitamin C: 2mgCalcium: 75mgIron: 1mg
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