Nga Nguyen

Meyer lemon chiffon

Friend: You have an impressive set of knives.

Me: You just discovered the secret to my happy marriage during lockdown.

Friend: !!!!

Meyer Lemon Chiffon

(From Justonecookbook)

For a 10″ chiffon cake

6 large eggs (separated)
170 g sugar (divided)
6 tbs canola oil
Zest of 4 Meyer lemons
8 tbs juice of Meyer lemons (from the 4 lemons above, add water if not enough)
150 g cake flour (sifted)
2 tsp baking powder

Serve with powder sugar, whipped cream, fruits, etc.

  1. Preheat oven to 340F.
  2. In a large bowl, use a handheld mixer to beat egg yolks with 1/3 sugar until light yellow.
  3. Add 6 tbs canola oil + lemon zest, whisk until combined.
  4. Add 8 tbs lemon juice (or mixture of lemon juice and water), whisk well.
  5. Add sifted cake flour + baking powder and whisk until combined.
  6. In a separate bowl, use a handheld mixer to beat egg whites and the remaining sugar until stiff.
  7. Use a whisk to combine 1/3 egg white into the batter. Mix gently.
  8. Add the remaining egg white to the batter and mix gently until combined.
  9. Pour the batter into the chiffon pan.
  10. To remove air pockets, use a skewer to poke the batter, and tap the pan gently on the counter a few times.
  11. Bake for 45 minutes.
  12. Cool the cake upside down until it is cool completely.
  13. Serve with your choice of topping.