Recipe by Chef Sally Camacho | Illustration by Zoe van Dijk
THIS ARTICLE BROUGHT TO YOU IN PARTNERSHIP WITH PACIFIC SALES. 

When making a chiffon cake, Camacho says to make sure your egg whites are at room temperature — this will help them "accept air" more easily, which means they will more seamlessly and efficiently whip up to a higher volume. 

 

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves or Makes: 12   

Ingredients:

Lemon Chiffon Cake:

208 g         cake flour, sifted
225 g         granulated sugar, divided
21.5 g        baking powder
6 g             sea salt
190 g         vegetable oil
134 g         egg yolks
78 g           fresh lemon juice, reserve zest
27 g           water
20 g           olive oil
200 g         egg whites, at room temperature
5 g             cream of tartar

White Chocolate Chantilly Cream

450 g         cold heavy cream, divided
1                vanilla bean
150 g         31% Guittard white chocolate chips

Method:

 1.   Lemon Chiffon Cake: Preheat oven to 350˚F. Sift dry ingredients into large bowl. In a separate bowl, combine half of the sugar, vegetable oil, egg yolks, zest, lemon juice, water, and olive oil. Whisk into dry ingredients until blended.

2.   Using an electric mixer, beat together egg whites and cream of tartar until combined. Slowly beat in remaining sugar to make meringue; beat until medium-soft peaks form (do not beat until dry and stiff); gently fold into egg yolk mixture in three additions.

3.   Pour batter into a 10-inch, bundt pan; bake for 30 to 40 minutes or until done. Let cool completely.

4.   White Chocolate Chantilly Cream: In a small saucepan, bring 150g cream and vanilla bean to boil. Remove from heat. Add white chocolate; let stand for about 10 minutes or until chocolate is melted. 

5.   Remove vanilla bean; whisk until smooth. Stir in remaining cream until combined. Refrigerate overnight or until chilled.

6.   To serve, whip cream until stiff; spread between layers of cake. Frost top and sides of cake.   

 

 

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