Mini lemon chiffon cakes

I love chiffon cakes! The addition of lemon in this recipe gives it a perfect zing

Prep 0 h : 0 m
Cook 0 h : 0 m


  • For the cake

    4 eggs, separated

    ¾ cup caster sugar, divided

    1 cup all-purpose flour

    1 tsp baking powder

    ½ tsp baking soda

    ½ teaspoon salt

    1 tbsp lemon zest

    ¼ cup fresh lemon juice

    ¼ cup vegetable oil

    For the topping

    1 cup meringue frosting


  • Preheat oven to 170°C. Generously grease a 6-cupcake pan with oil. In a bowl, using an electric mixer, beat the egg whites on high speed until foamy. While the mixer is still running, gradually add ¼ cup sugar. Keep beating until the egg whites form stiff peaks. In another bowl, combine ½ cup sugar, flour, baking powder, baking soda, salt and lemon zest. Make a well in the dry ingredients and add the egg yolks, lemon juice and vegetable oil. Mix with a spatula until everything is combined.

    Gently fold the whipped egg whites into the mixture in batches. Be careful not to mix vigorously and knock out the air.

    Transfer the batter into the prepared pan and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Once the cakes have cooled, pipe the meringue frosting on top and toast it using a kitchen torch.