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Chiffon Cake with Lemon Curd

Meet chiffon, a cake that delivers rich flavor while remaining light in texture. The key to achieving this is all in using the right techniques--unlike other cakes that rely on solid fats such as butter, chiffons rely on vegetable oil for their moist, velvety crumb. Oil batters are harder to aerate than butter batters, but chiffons overcome this issue by incorporating a fluffy meringue that is gently folded into the batter right before baking. Here we pair it with tart lemon curd (use your favorite homemade or store-bought version), but chiffons are just as delicious when dressed up in frosting or whipped cream, or served naked with fresh fruit.

Prep Time — 30 min
Cook Time — 14 min
Servings — 6
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Ingredients

3 large egg yolks

⅓ cup canola oil

⅓ cup water

⅓ cup sugar

½ teaspoon vanilla extract

¼ teaspoon salt

1⅓ cups cake flour

1½ teaspoons baking powder

4 large egg whites

¼ teaspoon cream of tartar

⅓ cup sugar

1 cup lemon curd

½ cup whipped cream

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

June Oven

Start the batter

Combine the egg yolks, oil, water, sugar, vanilla and salt together in a large bowl. Whisk together until homogenous.

3 large egg yolks

⅓ cup canola oil

⅓ cup water

⅓ cup sugar

¼ teaspoon salt

½ teaspoon vanilla extract

liquid measuring cup

measuring cups

measuring spoons

large bowl

whisk

Add the dry ingredients

Add the cake flour and the baking powder to the bowl. Whisk until no lumps remain.

1⅓ cups cake flour

1½ teaspoons baking powder

Start the meringue

To the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, add the egg whites and the cream of tartar. Whisk on medium speed until the egg whites are foamy and beginning to form soft peaks, about 30 seconds. Reduce the mixer speed to low and, while the mixer is running, slowly add the sugar in a thin stream.

4 large egg whites

¼ teaspoon cream of tartar

⅓ cup sugar

stand mixer

Whip the meringue

Once all the sugar is incorporated, increase the mixer speed to high and whip the meringue until it is thick, shiny and has formed medium peaks. The meringue will still be quite soft.

Fold the meringue into the batter

Using a rubber spatula, gently fold about ⅓ of the meringue into the batter until it is about 90% incorporated, with a few white streaks remaining. Repeat this process with the next ⅓ of the meringue, then finish with the last ⅓ of the meringue. Continue folding just until there are no streaks of white left in the batter. Do not overmix or you may deflate the batter.

spatula

Add the batter to the June Pan

Gently scrape the batter into a parchment-lined June Pan. Smooth the top with the spatula, ensuring that the batter is evenly distributed in the pan.

June Pan

parchment paper

Bake the chiffon cake

Place the June Pan on the middle shelf of the June Oven. Bake the cake 14 minutes, until it is light golden brown on top and springs back when gently poked. June will notify you when the cake is ready. If desired, follow directions on your June Oven to continue cooking.

Cool and unmold the cake

Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cake to cool completely in the June Pan. Once cool, use a small offset spatula to loosen the edges of the cake from the June Pan. Carefully invert the cake onto a chopping board and remove the parchment from the bottom of the cake.

cooling rack

offset spatula

chopping board

Assemble the cake

Using a knife, cut the cake into even thirds crosswise--these will be the layers of your cake. Place one cake layer on a serving platter and spread with ⅓ of the lemon curd. Top the lemon curd with another cake layer, then spread with another ⅓ of the lemon curd. Top with the last cake layer and spread the last ⅓ of the lemon curd on top, decoratively if desired.

1 cup lemon curd

knife

Serve

Slice and serve the cake with whipped cream on the side.

½ cup whipped cream

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