Fresh Lemon Chiffon Cake Recipe

How to Make Fresh Lemon Chiffon Cake

1. Prepare your frosting and chill to your desired frosting temperature.
2. Preheat oven to 320°F (160°C).
3. Prepare 3 round 9-inch cake pans: grease the bottoms only with cooking spray.
4. Place a circle of wax paper in the bottom of each pan and spray the top of the wax paper with cooking spray.
5. Dust the wax paper-lined bottoms of all three pans with 1 tablespoon of cake flour.
6. Lightly spoon 2 cups of cake flour into dry measuring cups and level with a knife.
7. In a large bowl, whisk together 2 cups cake flour, 1 cup (200g) granulated sugar, 3 teaspoons baking powder, and 1 teaspoon salt.
8. In a medium bowl, whisk together 1/2 cup (120ml) vegetable oil, 1/3 cup (80ml) fresh lemon juice, 3 tablespoons water, 1 teaspoon lemon zest, 1 teaspoon lemon extract, and 4 large egg yolks.
9. Add the wet ingredients to the dry ingredients.
10. Beat with a mixer on medium speed until smooth.
11. In a clean, large bowl, beat 4 large egg whites with an electric mixer on high speed until foamy.
12. Add 1 teaspoon cream of tartar.
13. Beat until soft peaks form.
14. Gradually add the remaining 1/4 cup (50g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
15. Gently fold one-fourth of the egg white mixture into the flour mixture to lighten it.
16. Gently fold in the remaining egg white mixture until just combined.
17. Divide the batter evenly among the prepared pans, spreading evenly.
18. Break any large air pockets by running a knife through the batter.
19. Bake at 325°F (160°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
20. Cool in the pans for 10 minutes on a wire rack.
21. Remove cakes from the pans and carefully peel off the wax paper.
22. Cool completely on wire racks.
23. To assemble: Place one cake layer on a serving plate. Spread half of your prepared lemon curd or frosting over the layer. Top with the second layer, the remaining filling, and the third layer.
24. Frost the entire cake with your prepared frosting.
25. Garnish with fresh mint sprigs, blueberries, and lemon wedges, if desired.
26. Store the cake loosely covered in the refrigerator for up to three days.