This delicious no-bake Lemon Chiffon Cake recipe is my favorite. It’s light & tender while still retaining moisture.
Light & Tender Lemon Chiffon Cake
If you like light and airy cakes then you’re going to love this one! It’s refreshing, delicious, and perfect with a cup or coffee or tea.
Remember when I made Lemon Lavender Chiffon Cake? This is a slightly tweaked version with more aroma and of course, a different shape and decoration. But this one is not baked.
Another thing I love about this version, is the Oreo cookie crust on the bottom. It gives a depth of flavor while also providing a nice texture.
For the top I chose contrasting colors that don’t bleed to give it a dramatic look.
You can, of course, use anything you have at hand at home or just leave it blank. The flavor will definitely speak for itself.
I just love these delicate flavors and textures. Achieving that is what cooking is all about… a nice harmony, a clean bite.
The rest of the steps are very easy. The trick is the folding of the egg whites into the batter.
I recommend doing it in 3 stages to avoid collapsing the beautiful volumen created by the egg whites. That’s the secret to this fluffy texture.
Here’s what the cake looks like after setting.
I hope you can try this delicious Lemon Chiffon Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
This delicious Lemon Chiffon Cake recipe is my favorite. It's light & tender while still retaining moisture. Perfect to serve with tea.
- 35 Oreo Cookies
- 5 tb Unsalted butter melted
- 0.25 oz Unflavored Gelatin (1 envelope)
- 4 large Eggs Pasteurized
- 1 1/2 cups Granulated Sugar
- 1/2 cup Heavy Cream
- 2 teaspoons Lemon Zest
- 1/2 cup Lemon Juice freshly squeezed
- 1/4 teaspoon Salt
- 1/4 cup Ice Cold Water
- Mint Leaves
- Lemon Slices
- Fresh Fruit
Put Oreo cookies in a food processor and crust into very fine crumbs. Or put them in a zip log bag and use a rolling pin to crust them into fine crumbs.
In a mixing bowl, mix cookies crumbs and melted butter until they are combined.
Pour cookie crumbs mixture into a lightly greased 8" springform pan. Use a measuring cup to press into an even and tight layer
For the extra crispy of the crust, refrigerate the baking pan until the filling is ready
Sprinkle the gelatin powder in the ice cold water. Let it bloom while prepping other ingredients.
Meanwhile, separate egg whites and yolks
Put egg yolks in a large mixing bowl, use a whisk and beat them until thick, approximately 2 minutes.
Set up a double boiler. Then cook beaten egg yolks, 1 cup of sugar, lemon zest, lemon juice, and salt over medium heat until sugar dissolved completely and the mixture is thickened, approximately 2 minutes. Remember to stir constantly with a whisk or a rubber spatula.
Turn off the heat. Stir in the mixture until all the gelatin dissolve completely. Remove from the stove.
Strain the yolk mixture through a fine mesh sieve.
Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.
Put egg whites in a mixing bowl of a stand mixer fitted with whisk attachment. Beat on medium high speed until foamy. Gradually add the remaining ½ c of sugar to the egg whites. Increase the speed to high and continue to beat until stiff peaks are formed, approximately 2 to 3 minutes.
Transferred egg white mixture to a large, clean mixing bowl.
Beat heavy cream on high speed until stiff peaks are formed. Approximately 1 to 2 minutes
Fold 1/3 of egg white mixture into the yolk mixture. When the egg white combines completely, continue to add another 1/3 of egg white mixture with ½ of whipped cream into the yolk mixture. Continue to fold/whisk until everything combined. Then add the rest of the egg white into this mixture, and continue the process.
Line the side of baking pan with parchment paper. Pour the chiffon mixture onto the crust
Refrigerate the cake until set, at least 3 hours
Serve the cake chill with your favorite garnish.