Description
A light and airy vanilla chiffon cake served with homemade lemon curd.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 cup granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup lemon juice (for curd)
- 1/2 cup granulated sugar (for curd)
- 3 large egg yolks (for curd)
- 4 tablespoons unsalted butter, cubed (for curd)
Instructions
- Preheat your oven to 325 degrees F. Do not grease your 10-inch tube pan.
- Sift the cake flour, 3/4 cup of the sugar, baking powder, and salt into a large bowl. Whisk them together.
- Make a well in the center of the dry ingredients. Add the vegetable oil, 5 egg yolks, cold water, and vanilla extract. Whisk until smooth.
- In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and the cream of tartar. Beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the yolk mixture to lighten it. Fold in the remaining meringue until just combined. Do not overmix.
- Pour the batter into the ungreased tube pan. Bake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean.
- Immediately invert the pan onto its cooling tube or a bottle neck. Cool completely, about 1.5 hours.
- To make the curd, whisk together lemon juice, 1/2 cup sugar, and 3 egg yolks in a saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
- Remove from heat. Whisk in the cubed butter until smooth. Pour the curd into a bowl and press plastic wrap directly onto the surface. Chill until firm.
- Once the cake is cool, run a thin knife around the edges and the center tube to release it. Slice and serve with the chilled lemon curd.
Notes
- Cooling the cake upside down prevents the light structure from collapsing.
- For the curd, use fresh lemon juice for the best flavor.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 7
- Cholesterol: 120
Keywords: vanilla chiffon cake, lemon curd, light cake, sponge cake, homemade dessert