Monday, 27 March 2017

Lemon Honey Chiffon Cake 柠檬蜂蜜威风蛋糕

I have no confidence in baking this cake right as the recipe was based on wild calculation. Luckily, the cake came out fine except with some minor cracks on the crust (the lemon peels have created some lines of weakness on the surface that caused the cake surface to crack during baking).

The tangy taste of the cake is the main characteristic of this soft and moist chiffon cake

Pan size:  One 6x3" round cake pan


All ingredients in room temperature
Using 55g Omega 3&6 eggs

3 egg whites 蛋白
40g fine sugar 细砂糖

20g rice bran/vegetable oil 米糠/植物油
25g lemon juice 柠檬汁
15g water 水
20g honey 蜂蜜
4g lemon peels 柠檬皮丝

3 egg yolks 蛋黄

55g top/cake flour 低筋面粉


1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve top/cake flour twice. Set aside.

3. Extract 25g of lemon juice and cut lemon peel into fine strips.

Combine rice bran/vegetable oil, lemon juice, water, lemon peels and honey in a small container. Set aside.

4. In a separate mixing bowl, beat egg yolk till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.

5. Mix in the lemon mixture from (3).

6. Sieve and combine the flour in 3  batches, to (5). Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low in the final 1 minute. Set aside.

8. Add about 1/3 of the meringue to (6) and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Pour the batter into an un-greased 6" round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

11. Bake in a preheated oven at 140 degree Celsius for about 30 minutes, at the lower rack.

When the bake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 12 to 15 minutes.

Nearer to the end of 15-minute after baking in 170 degree Celsius, the cake starts to shrink a bit.

12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes to prevent condensation from wetting the base.

13. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 
This step is optional.

14. Allow the cake to cool down completely before cutting :)


  1. Baked this today, we loved the lemon fragrance, texture is fine & soft, except for slight crack on top. Thank you, Ngai Leng for the recipe.

    1. Hi JT, happy to receive your nice feedback about the cake. Mine also have a little crack on the surface 😆


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