Chiffon Cake with Lemon: A soft and light cake, a real delight for your dessert or for breakfast.


For Rag Cake:

– 100 grams flour
– 100 grams of sugar
– 1 tbsp lemon juice
– 4 egg whites
– 3 egg yolks
– 1 tsp oil
– 1 tsp baking powder
– Salt

For Lemon Curd:

– juice of 4 lemons
– juice of 2 lemons
– 125 grams sugar
– 1 tbsp cornstarch
– 2 eggs


Preparing the Rag Cake:

First of all, preheat your oven to 180°, sieve the flour and baking powder mixture twice in a large bowl.
Then put the egg whites in another bowl and beat with a mixer, adding 50 grams of sugar while whisking in a thin stream.
Then in another bowl beat the egg yolks along with 50 grams of sugar, with your mixer on medium speed, to get a frothy mixture.
Pour oil over the top, add the flour mixture with lemon juice and then mix everything together with a spoon.
Then add the egg white and mix gently.
Pour your batter into the mold and put it in the oven for 30 minutes.
At the end of cooking, turn your mold over onto a plate covered with parchment paper, let cool for 15 minutes, and then unmold.

Preparation of Lemon Curd:

First pour lemon juice in a saucepan, pour the zest on top.
Add sugar and cornstarch, then heat over low heat while stirring with a whisk.
Beat 2 eggs in a bowl, then add them to the saucepan and cook, stirring constantly, but this time over high heat until the mixture thickens.
Pour your cream into a bowl, cover it with film, and put it in the fridge.
Finally you have your lemon rag cake, add your cream and serve, good appetite everyone.


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