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Lemon Chiffon Cake with Lemon Cream


I’ve had this recipe for so many years that the paper is brown and frayed at the edges. It always garners raves from all ages. It is light, sweet yet tart, and the cream makes it irresistible.


Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat egg whites with cream of tartar until stiff peaks form. Set aside.
3. Beat egg yolks with sugar until light and lemony.
4. Add oil.
5. Add dry ingredients alternately with wet ingredients, mixing until well combined.
6. Fold in egg whites.
7. Pour into six mini loaf pans.
8. Bake for 30 minutes or until golden. Let cool.


Cake can be frozen with or without cream. The cream can also be made in advance and frozen.


This can also be made in two, 9 inch round pans or one 9×13 inch pan. Cake should then be baked for approximately 45 minutes or until done.

Prepare the Cream

1. Mix the cornstarch and cold water together in a saucepan.
2. Place over heat and add the remaining ingredients. Whisk together and stir occasionally until thick.
3. Remove from flame. Let cool.
4. Spread over cooled cake. Sprinkle with almonds.


You can substitute shredded coconut for the almonds. If you make the cake in two layers, spread the cream between the layers and sprinkle the nuts or coconut on top of the cream and on the top of the second cake layer.


Photography: Daniel Lailah.

Food Styling: Amit Farber.