Friday 27 September 2013

Lemon Honey Chiffon Cake by Eleanor Lim

Lemon Honey Chiffon Cake


Ingredient A:

5 Egg Yolk 
30 gm Honey
50 gm Olive Oil 
120gm Cake Flour
Lemon Zest (from 1 whole lemon) 
50ml Lemon Juice (extract from lemon)
2 tsp Cold Water

Ingredient B:

6 Egg White
1 tsp Lemon Juice
60gm Castor Sugar


  1.  Preheat oven at 160degree celcius.
  2. Sift the flour and set aside.
  3. Beat the egg yolk with honey in a mixer until light and fluffy.
  4. Add in the olive oil to incorporate well and add in the lemon zest. Mix well.
  5. Transfer to a mixing bowl if you only has one mixer. For the above steps, I use hand whisk.
  6. Add in half the sifted flour, mix, then half lemon juice, mix again and add in 1 tsp of the cold water and mix well. Repeat again with the other half  and mix into a smooth batter. 
  7. Whisk the egg white until bubbly, add in the lemon juice and sugar slowly in 2-3 portions. Whisk until stiff peak.
  8. Scoop up 1/3 of the egg white and mix into the batter until incorporated.
  9. Add in the rest of the egg white and mix well. 
  10. Pour into the chiffon tin and smoothen the top. Give the tin a few light knock to release the air bubbles trap inside.   
  11. Bake in oven for 50min. (I bake abt 30-35 min using the mini chiffon tins). Again, different oven works differently. 
  12. Once baked, immediately turn over to cool over the bottles.
  13. Unmould the cake only after it is completely cooled.

Source: Adapted from Carol's The First Book of Baking for Beginners

Note: Original recipe uses 8" Chiffon Tin (I use 6 mini chiffon tins instead, but can make do with 5 though) 

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