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
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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.
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In a mixing bowl, mix cookies crumbs and melted butter until they are combined.
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Pour cookie crumbs mixture into a lightly greased 8" springform pan. Use a measuring cup to press into an even and tight layer
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For the extra crispy of the crust, refrigerate the baking pan until the filling is ready
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Sprinkle the gelatin powder in the ice cold water. Let it bloom while prepping other ingredients.
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Meanwhile, separate egg whites and yolks
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Put egg yolks in a large mixing bowl, use a whisk and beat them until thick, approximately 2 minutes.
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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.
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Turn off the heat. Stir in the mixture until all the gelatin dissolve completely. Remove from the stove.
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Strain the yolk mixture through a fine mesh sieve.
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Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.
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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.
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Transferred egg white mixture to a large, clean mixing bowl.
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Beat heavy cream on high speed until stiff peaks are formed. Approximately 1 to 2 minutes
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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.
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Line the side of baking pan with parchment paper. Pour the chiffon mixture onto the crust
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Refrigerate the cake until set, at least 3 hours
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Serve the cake chill with your favorite garnish.
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