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This delicious Lemon Chiffon Cake recipe is my favorite. It's light & tender while still retaining moisture. Perfect to serve with tea.

Lemon Chiffon Cake with Oreo Crust

This delicious Lemon Chiffon Cake recipe is my favorite. It's light & tender while still retaining moisture. Perfect to serve with tea.

Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 548 kcal
Author Tiffany bendayan


For Oreo Crust

  • 35 Oreo Cookies
  • 5 tb Unsalted butter melted

For Chiffon Cake

  • 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

Garnish Ideas

  • Mint Leaves
  • Lemon Slices
  • Fresh Fruit


For Oreo Crust

  1. 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.

  2. In a mixing bowl, mix cookies crumbs and melted butter until they are combined.

  3. Pour cookie crumbs mixture into a lightly greased 8" springform pan. Use a measuring cup to press into an even and tight layer

  4. For the extra crispy of the crust, refrigerate the baking pan until the filling is ready

For Chiffon Cake

  1. Sprinkle the gelatin powder in the ice cold water. Let it bloom while prepping other ingredients.

  2. Meanwhile, separate egg whites and yolks

  3. Put egg yolks in a large mixing bowl, use a whisk and beat them until thick, approximately 2 minutes.

  4. 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.

  5. Turn off the heat. Stir in the mixture until all the gelatin dissolve completely. Remove from the stove.

  6. Strain the yolk mixture through a fine mesh sieve.

  7. Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.

  8. 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.

  9. Transferred egg white mixture to a large, clean mixing bowl.

  10. Beat heavy cream on high speed until stiff peaks are formed. Approximately 1 to 2 minutes

  11. 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.

  12. Line the side of baking pan with parchment paper. Pour the chiffon mixture onto the crust

  13. Refrigerate the cake until set, at least 3 hours

  14. Serve the cake chill with your favorite garnish.

Nutrition Facts
Lemon Chiffon Cake with Oreo Crust
Amount Per Serving
Calories 548 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 132mg44%
Sodium 359mg16%
Potassium 178mg5%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 59g66%
Protein 7g14%
Vitamin A 575IU12%
Vitamin C 7mg8%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.