Groovy Chiffon Cake

PEACE. LOVE. AND GROOVY VIBES ONLY! Created in honor of LorAnn’s 60th Anniversary, this light, lemony chiffon cake** is bursting with bold flavors and vibrant colors. Swirled with LorAnn Liquid Gel Food Colors and baked with LorAnn Lemon Bakery Emulsion, it’s airy, flavorful, and full of retro flair. **A chiffon cake is a hybrid of a sponge cake and a butter cake. It uses baking powder and oil for structure and moisture, while whipped egg whites and yolks create its signature light, airy texture.

Ingredients

FOR CAKE:
3 egg yolks
15 grams castor sugar (4 teaspoons)
30 grams oil (2 tablespoons)
30 grams water (2 tablespoons)
1 teaspoon LorAnn Lemon Bakery Emulsion
45 grams cake flour, sifted (1/3 cup)
3-4 drops each LorAnn Liquid Gel Food Colors of choice - we used red, orange, yellow, and teal in this recipe to create a rainbow.
FOR MERINGUE:
3 egg whites
40 grams castor sugar (0.2 cup)
1/4 teaspoon cream of tartar

Recipe PDF

Download PDF

Directions

Preheat oven to 284°F (140°C). Prepare a 6” cake pan with removable base and 5 baking cups (2"-3”).

In a medium bowl, whisk egg yolks with sugar. Then add in oil, water, and lemon flavoring and mix well. Add in sifted cake flour and mix batter is smooth.

Divide cake batter into tie-dye themed colors (6 parts). Add respective gel food coloring and mix well.

In a large, grease-free bowl, whisk egg whites with cream of tartar till foamy. Add in castor sugar gradually and whisk till firm peaks are formed.

Divide meringue into 6 parts and gently fold into respective colored batter above.

Pipe the colored batter into the cake pan, alternating the colors, till the pan is filled 1” from the brim. Bake at 284°F for 45-50 mins, or until a skewer comes out dry.

Pipe lollipop circles and swirls in the baking cups.

Bake for 20-24 mins, or until cakes are firm to touch.

Unmold and decorate your groovy chiffon cake with the lollipops.