Chiffon cake al limone

The Lemon Chiffon Cake is a light and fluffy dessert, a real treat for lovers of citrus flavors. Here’s how to make it:

Ingredients

• 7 eggs (yolks separated from whites)
• 250 g of sugar
• 240 g of cake flour
• 120 ml of seed oil
• 120 ml of fresh lemon juice
• Grated zest of 2 lemons
• 1 packet of baking powder
• 1 pinch of salt
• 1/2 teaspoon of cream of tartar or a pinch of salt (to whip the whites)

Preparation

1. Preheat the oven to 160 °C and prepare a chiffon cake mold (it is important not to grease the mold).

2. In a large bowl, whisk the egg yolks with half of the sugar until frothy.

3. Slowly add the oil while continuing to whisk, then fold in the lemon zest and lemon juice.

4. Sift together the cake flour and baking powder, then add them to the yolk mixture, mixing just until combined.

5. In another bowl, beat the egg whites with a pinch of salt and the cream of tartar until soft peaks form, then gradually add the remaining sugar, continuing to whip until stiff and glossy peaks form.

6. Gently fold the whipped whites into the yolk mixture, taking care not to deflate the mixture.

7. Pour the batter into the mold and bake for about 55-60 minutes or until a skewer inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and immediately invert it, letting it cool completely before removing it from the mold. This will help the cake maintain its volume and fluffiness.

9. Once cool, use a knife to loosen the edges of the cake from the mold and invert it onto a plate.

Curiosities

The Chiffon Cake was created in the United States in the 1920s, but it lends itself well to Italian variations such as using olive oil instead of seed oil for a Mediterranean touch, or serving the cake with a limoncello cream to enhance the lemon aroma.

Happy cooking and above all, enjoy your meal!