Lemon chiffon cake
- 2 cup flour + 4tbsp corn flour
- 1 ½ cup granulated white sugar (make powder)
- 1tbsp baking powder
- 1/4tsp salt
- 1tsp vanilla extract
- 6 eggs (separate egg yolk and white when eggs are cold)
- ½ cup lemon juice
- ½ cup oil
- 2 tbsp lemon zest(grated)
For whipped Cream Filling:
- 300ml cold heavy cream or 2 packet whipped topping mix
- 3/4 cup cold milk
- 2 tbsp sugar
And 1/2cup cream cheese
Preheat oven to 340 degrees F (170 degrees C). Grease and line one 10inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt, corn flour, lemon zest, 1 cup sugar and baking powder.
In a clean mixing bowl, add egg yolk, lemon juice, oil and vanilla essence and mix well. Now add flour mixture with this liquid mixture and whisk until well combined. set aside.
In another clean and dry bowl, add egg whites, 1/2 cup sugar and beat the mixer on high speed until stiff peaks form (around 5 minutes needed).
now add egg whites with flour batter and gently fold in using a rubber spatula.
Pour batter into your pan, smoothing the top. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
Immediately remove the cake from pan. Let it cool completely.
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.
Or if you use powder whipped topping mix, then place 3/4 cup cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form.(5 min).
Mix cream cheese with whipped cream for rich flavor.