Sunday, January 26, 2014

Lemon Chiffon Cake

3 months holiday is always amazing! I will be having my holiday until the end of March and I don't want it to pass too fast.. My last semester will be started in April, submit the dissertation, then internship, and graduation in 2015! Oh, how time flies so fast.

Since this holiday started, I bake every single day. Yess! Every. Single. Day. I did not take picture all the time though, finding perfect lighting and also mood is not easy, so I end up with only a few pictures.

Chinese New Year is cominnggggg~ I spent this last 2 weeks preparing cookies, although me and my family will not be here for the first few days of CNY. We are going to Kuala Lumpur to spend CNY together with my younger sister, can't wait to bring my cookies for her!

Actually I baked this Lemon Chiffon Cake during last holiday in August, but I only managed to post in today. I had a wonderful time during last holiday and forgot to post it in this blog! *innocent face*

This chiffon cake is lovely! My family is a fan of soft, airy, not too sweet cake and this one is a favorite. I also love the lemony flavor from the cake. 

Lemon Chiffon Cake
Source :


    210  gr      cake flour    (I use 158 gr all-purpose flour + 52 gr cornstarch)
    1      tbsp  baking powder
    1      tsp    salt
    100  gr     white sugar
    120  ml     vegetable oil
    6               egg yolks
    180  ml     water
    1      tbsp  lemon zest
    6              egg whites
    1/2   tsp    cream of tartar
    150  gr     white sugar

Frosting : Mix well 115 gr powdered sugar and 2-4 tbsp lemon juice.

Method :

  1. Preheat oven to 175 degrees C.
  2. In a large bowl, combine flour, baking powder, salt, and 100 gr sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 150 gr sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. Bake at 175 degrees C for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
Enjoy ;)

With love,


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