Lemon Chiffon Naked Cake with Whipped Cream

Lemon Chiffon Naked Cake with Whipped Cream

  • Preparation 30 min
  • Cooking 40 min
  • Chilling 3 h
  • Servings 1
  • Makes 12 slices

With the acidity of the lemon bringing an irresistible softness to its texture, this cake is so good (and good-looking) that you barely have to decorate it to impress your guests. But the naked-style icing screams elegance, and sweet lemon confit slices add a final polish.

Featured in RICARDO Magazine (SPRING 2018)
  • Nut-free
  • Vegetarian

Categories

Ingredients

    • 1 1/4 cups (190 g) unbleached all-purpose flour
    • 1 1/2 tsp baking powder
    • 5 eggs, at room temperature, separated
    • 1 1/2 cups (315 g) sugar
    • 1/3 cup (75 ml) vegetable oil
    • 2 lemons, zest finely grated
    • 1/4 cup (60 ml) lemon juice
    • 1/4 tsp salt
    • 1 1/2 cups (375 ml) 35% whipping cream
    • 1 recipe simple lemon confit slices

Preparation

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