Today, I’m thrilled to show you to a delightful treat that’s a close relative of the well-known sponge cake: the Chiffon Cake. While the sponge cake might be more familiar to many, especially in Brazil, chiffon cake has made its own mark in the world of baking with its airy and fluffy texture.
Born in the United States, the chiffon cake soared to popularity in the 1950s, epitomizing the era’s love for light and airy desserts. This extremely fluffy cake revolutionized the baking scene with its moist, versatile, and mildly sweet flavors that have since traveled across continents. Whether you’re a seasoned baker or new to the whisk, this cake is sure to impress with its simplicity and elegance. So, let’s get ready to whip up a cloud-like creation that’s perfect for any occasion!
Ingredients:
- 240g of cake flour
- 360g of sugar
- 1 tablespoon of baking powder
- 1 pinch of salt
- 120 ml of coconut oil (You can use any other vegetable oil of your choice!)
- 6 egg yolks
- 8 egg whites
- 120 ml of lemon juice
Instructions:
- Start by sifting the dry ingredients — flour, sugar, baking powder, and salt — all together, and set them aside.
- Next, beat the egg yolks, oil, lemon juice, and lemon zest.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter, just enough to blend them in.
- Bake in a preheated oven at 350°F and decorate as you wish! (I added a Lemon curd on top of mine and used some blueberries, strawberries and blackberries to decorate!)
Don’t miss out on our next recipe! See you soon.
From my kitchen to yours,
Ana Raquel
Sweetest Hobby 
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