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Lemon Chiffon Sponge recipe

Lemon Chiffon Sponge recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Lemon sponge cake

A lovely, light, layered lemon cake filled with a fresh cream filling. Decorate the top with lemon slices or grated lemon zest.

151 people made this

IngredientsServes: 14

  • 250g cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 100g caster sugar
  • 125ml vegetable oil
  • 6 egg yolks
  • 180ml water
  • 1 tablespoon lemon zest
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 150g caster sugar
  • 1 recipe lemon cream filling
  • 8 lemon slices or grated lemon zest.

MethodPrep:45min ›Cook:1hr ›Extra time:15min › Ready in:2hr

  1. Preheat the oven to 180 C / Gas mark 4.
  2. In a large bowl, combine flour, baking powder, salt and 100g sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 150g sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Turn cake mixture into ungreased 25cm tube cake tin.
  4. Bake in the preheated oven for 60 minutes or until a skewer inserted in the centre comes out clean. Invert cake and cool completely in tin. When cool, loosen edges and shake tin to remove cake.
  5. Prepare the filling according to recipe instructions.
  6. To assemble cake: Slice cake horizontally into 3 equal layers. Fill layers with filling. Spread remaining filling on top layer. Decorate with lemon slices.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (94)

Took shortcuts.didn't use cream of tartar, used a small spoon of vinegar.-09 Apr 2009

i made this cake today after it appeared on my homepage and i felt inspired. i didn't own the type of tin so made it in two round tins, which worked well. was a little unsure what the whipping cream was for in the ingredients list, as i followed the second link for the filling also something pointing out storage would be useful - i am keeping mine in the fridge. however once made and been in the fridge for half an hour, my parter and his friend devoured the majority of it before going out.-09 Apr 2009

This recipe works well, the oil helps to keep it moist. When it was baking it did rise up and looked pretty impressive, that was all dispelled once you have the cake out of the oven as it sinks badly I think this has to do with the beaten egg whites not being enough to support the sponge once it's cooling, baking powder does a better job I think..-03 Jun 2012

Vanilla Chiffon Cake (video)

This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake. Check out my easy method of making this wonderful and special cake that fits any occasion.

Watch How To Make Meyer Lemon Chiffon Cake

Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with a sweet glaze and lightly dusted with powder sugar. It’s hard to eat only 1 slice!

What is Meyer Lemon?

Some of you may not have heard of Meyer lemons. I didn’t know anything about it until I came to the United States. When I Googled Meyer lemon, I found out they originated in China (that was unexpected) and were brought to the U.S. by Frank Meyer – which explains the name.

But Meyers lemons didn’t become popular until the end of the 1990s when chefs like Alice Waters at Chez Panisse started to use in “California Cuisine” and Martha Stewart featured in her recipes (source ).

Meyer lemons are moderately acidic and do not have the tangy flavor as regular lemons. They even taste slightly sweet. My favorite part of Meyer lemons is their rinds. They smell so good that if there were a pile of Meyer lemon zest I feel like I could dive right in!

Meyer Lemon Chiffon Cake

Chiffon cake has been one of my favorite desserts to make at home. Once you learn the trick on making a delicate, frothy meringue, the rest of it is rather straight forward.

Popular Dessert Cake In Japan

The Japanese love a good cake! As the texture is light and airy, chiffon cakes are a popular dessert cake in Japan. They are made simple ingredients like oil, eggs, sugar, flour, and flavorings. Personally, I enjoy making chiffon cakes at home because I can balance the taste with a key flavor so it’s not-overly-sweet. With its intense and natural sweetness, Meyer lemons make an excellent flavoring for the cake.

Can we substitute regular lemons for Meyer Lemon?

Yes, you can, in most recipes. Just keep in mind that the Meyer lemon is less tart and slightly sweeter. You probably want to increase the amount of sugar a tiny bit and use less juice. I haven’t tested this chiffon cake recipe with regular lemons. If I tried it one day, I’ll write down the measurement in the recipe (please remind me).


  • 1 Single-Crust Pie Pastry Dough
  • 1 (1/4-oz.) pckg. powdered gelatin
  • 2/3 cup + 3 Tbsp. water, divided
  • 3 lemons
  • 3/4 cup granulated sugar, divided
  • 4 eggs, separated and divided
  • 3/4 cup heavy whipping cream
  • 3 tablespoons powdered sugar

Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie&rsquos edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 20 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool.

Place gelatin in 3 Tbsp. water and stir to combine set aside. Zest all 3 lemons into a small bowl set aside. Juice each lemon until you have 1/3 cup juice with no seeds set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes. Whisk in gelatin mixture until completely dissolved. Add half of the lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.

Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.

Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve.

Recipe Summary

  • 1 (.25 ounce) package unflavored gelatin
  • ¼ cup cold water
  • 4 egg yolks
  • 4 egg whites
  • 1 cup white sugar
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 1 (9 inch) prepared graham cracker crust

Soften gelatin in water 5 minutes.

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.

When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.

Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Lemon Chiffon Cake

This post may contain affiliate links. Please read my disclosure policy.

This Lemon Chiffon Cake is very light and soft and it’s topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time.

I know you guys were waiting for a dessert recipe from me, so I aim to please. I have a very pretty and super delicious, full of lemony flavor chiffon cake for you today.

The other day I went shopping at Target and I just can’t help myself from looking at kitchen stuff. So I happened to find myself in the baking isle and looking at bundt pans. I don’t know about you but I’m in love with bundt pans and their pretty shapes. But this time I bought a simple chiffon bundt pan and I couldn’t wait to get home and bake a chiffon cake. And that’s just what I did! But don’t worry, later on hubs ordered me a gorgeous rose bundt pan which I am super excited to try this weekend. I just have to think of a recipe worthy of such a beautiful pan.

Anywho, enough about bundt pans. Let’s talk chiffon cakes.

No? Well you’re not alone. I’ve only made them a couple times before, but I simply adore them. Chiffon cakes are so light, and they’re usually made with vegetable oil and are made soft and fluffy by beating egg whites until stiff and folding them into the batter. Trust me, all that work is worth it. The cake itself has a lot of lemon flavor but I also added some lemon glaze, which I’ll be honest with you and tell you it’s not really needed. There’s plenty of lemon flavor in the cake itself. However, if you don’t serve it with the glaze you might find it a bit dry, so you could serve it with whipped cream, or with some fruits or berries. Nutella!! Yes you can serve it with Nutella too, let’s not forget that. What’s that you say? Lemon and Nutella? Yes! I love Nutella with everything! That’s just how I roll.

But I love this cake for breakfast, I love it for dessert, it’s simply perfect. And isn’t it so pretty?

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Recipe Summary

  • 3/4 cup cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 3 large eggs, separated
  • 1/4 cup vegetable oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons grated lemon zest, (about 4 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Confectioners' sugar, for dusting

Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar set aside.

In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.

In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar beat on high speed until stiff peaks form, about 2 minutes.

Gradually fold egg-white mixture into the batter start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.

Remove cake from oven invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan invert again, and remove cake. Dust cake with confectioners' sugar before serving.

How to make Lemon Cake:

There are two parts to today's recipe-

Old Fashioned Amish Lemon Sponge Pie

Lemon sponge pies are very typical Amish recipes, and this one is an age-old favorite. Old Fashioned Amish Lemon Sponge Pie is an easy pie recipe that makes a refreshing lemon pie, which is served chilled. It has very nice texture and flavor that make it a definite crowd-pleaser. If you love vintage dessert recipes, we know you'll want to make this pie every time you're craving something sweet. All you need are 7 simple ingredients to make it!

Looking for more free Amish recipes for dessert? Find more treats like this one on our collection page here.

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This reminds me of those lemon bars that you make with the shortbread crust and lemon curd goodness on top. This is just in a pie crust and the eggs are separated and milk is added. The hardest part of making this pie is separating the eggs. Pretty easy and tastes great.

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Reviews ( 13 )

This is so good!! I’ve made this numerous times since it was printed in SL about 6 years ago and it has become a favorite and frequent request birthday cake!

A light and tender cake with fabulous frosting. Great addition to Easter table!

I made this the other day and found it took longer than the estimated time to prep- not to mention the expense! Lots of zesting. Found it to be tasty but really not amazing. Will just use a boxed mix of orange cake next time. Not impressed.

I made the cake and it turned out well although I would back the time down a few minutes so as not to overcook it. I also used my homemade orange marmalade in between the layers which really added to the flavor along with the wonderful icing. Will definitely make this again but also pay attention to the sifting of the cake flour twice!

Followed the directions carefully after reading the reviews. Although the cake tasted good and yes, the frosting is the best part, I wouldn't go through the trouble of making it again. It is a denser cake then the chiffon name would suggest. There are so many other recipes to try out there so that is why I wouldn't make again.

Delicious - everyone raved about it! The texture of the cake seems just right - it seems more like a "bakery cake" than "mix cake" in denseness, but tender and flavorful - and the icing complemented it perfectly!

I made this cake twice and both times came out AMAZING! Not just to me but to all my guests. It was not dry or solid like others are saying. But came out perfectly moist and the frosting was just delicious! I'm making it again tonight for a party and can't wait to dig in!

I made this cake for Easter dinner, and am tossing the recipe and the rest of the cake. It was beautiful, smelled delicious with all the fresh citrus zest, and the cake was dry as a bone. It was light -- but dry. Not like any other chiffon cake I have ever made -- and I have been cooking for almost 60 years now. For those who want to try it -- pay attention to the frosting recipe (which is yummy, BTW). It calls for 32 ounces powdered sugar -- that is 2 boxes, not one. I might keep the frosting recipe.

@Jenn54 - i baked this cake tonight, i haven't tasted it yet, but one thing I noticed. I've never used cake flour until tonight and I'm a BIG baker, so I was very excited to try this, so i was reading the cake flour box and it said to sift the flour 1 time BEFORE Measuring, so you actual sift 2x, sift 1 x before measuring then sift it again to fine it out again. Well it's a good thing I did this because i ended up with nearly an entire 1/2 cup of extra flour, that would definately make your cake dense and heavy.

I've been baking cakes, pies and pastries for 45 years, but I'm sorry this has to be the worst cake ever. I followed instructions to the letter but the resuslting cake was solid, heavy and would have done justice as a doorstop - nothing like its "Chiffon" name. The icing was delicious however, although I cut back drastically on the 1 cup of butter using only two tablespoons and adding more lemon juice to make a spreading consistency. As the cake was inedible we scraped off the icing and used it as an ice cream topping. I've never ever given a bad review before, but just had to this time.


  1. Kagar

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  2. Laidley

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  3. Patroclus

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  5. Goran

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