Source: Ravneet Gill’s recipe for lemon chiffon cake

Lemon Chiffon Cake

Course Dessert
Cuisine French
Keyword Cake, Lemon
Prep Time 40 minutes
Cook Time 40 minutes
Servings 12 people



  • 4 eggs large, separated
  • 0.25 tsp cream of tartar
  • 180 g golden caster sugar
  • 50 ml neutral oil
  • 165 g self-raising flour
  • 3 lemons zested and juiced
  • 100 ml lemon curd

Whipped Cream

  • 700 ml double cream
  • 50 g golden caster sugar
  • 1 tsp vanilla paste


  • Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a deep, round 20cmcake tin with baking paper, making sure the paper comes a few centimetres above the rim of the tin.
  • Put the egg whites in a clean, dry bowl, add the cream of tartar and beat to soft peaks. Add a quarter of the sugar (45g), whip until the mix has the texture of uncooked meringue, then set aside.
  • In a second bowl, whisk the egg yolks with the remaining sugar, neutral oil, 50ml water, the flour, lemon zest and a pinch of salt, until smooth and well combined.
  • Gently fold the egg white mixture into the batter until fully incorporated, but be careful not to overmix: the batter should be light and airy. Transfer the cake batter to the lined tin and bake for 30-40 minutes, until the cake is lightly golden and a skewer inserted into the centre comes out clean.
  • In a bowl, whip the cream, sugar and vanilla to soft peaks, then set aside.
  • Remove the cake from the oven and leave it in its tin to cool a little. Once cool enough to handle, transfer to a rack to cool completely.
  • Slice the cooled cake horizontally through the middle. Spread a layer of lemon curd on the bottom half of the cake, and top that with a layer of whipped cream. Sandwich with the second layer of cake and cover the entire thing with the remaining cream. Decorate with whole fresh berries and more lemon curd, if you wish.
Categories: Dessert


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