Chiffon lemon cake

Chiffon lemon cake

Lemon cake-souffle is a delicate, weightless cake with a lemon scent.



Flour — 100 gr.
Soda — 2.5 gr.
Sugar powder — 23 g.
Butter — 95 gr.
Boiled yolks — 20 gr.
Almond flour — 20 gr.
Salt — 0,5 gr.
lemon peel — 1 tsp.


Eggs — 4 pcs.
Gelatin — 17 gr.
Sugar — 400 gr.
Lemon juice — 25-30 ml.
Cream 33% — 400 ml.
Lemon peel — 1 tsp.

How to prepare lemon cake-souffle:

FOR PREPARING THE TEST: Chilled butter should be rubbed on a grater or chopped with a knife. Flour sift through a sieve with soda. Mix the oil and flour, grind your hands in a crumb. Add sugar powder, lemon zest, salt, almond flour and boiled yolks through a sieve.

mix everything and knead the soft dough. Place the dough into a film and put in the refrigerator for 1 hour.

Chop the cooled dough by the diameter of the baking dish (20-23 cm) and put in preheated to 190 degrees for 10-15 minutes.


gelatin soak in 120 ml. cold water. Separate the proteins from the yolks. Whisk the yolks with 300 gr. sugar, lemon juice and zest. Whisk the whipped with 100 gr. sugar to stable peaks. Whip the cream until thick. Mix all three masses, gently mix at the lowest speed of the mixer. when all three masses are mixed, pour the melted gelatin with a thin trickle and mix again.

Ready lemon soufflay lay on the basis for the cake, the surface leveled. Lemon cake-souffle put in the refrigerator for 3-5 hours to solidify the souffle.

Lemon cake-souffle is ready. Bon Appetit!

Bon appetite!

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