Full length recipe video here: https://youtu.be/-M1g17w5cyYDo you need a great lemon chiffon cake recipe? Everyone needs a great lemon chiffon cake recipe. Ingredients:6 large eggs, separated3/4 cup (160g) granulated sugar, dividedPinch coarse salt3 Tbsp (45 mL) neutral oil (vegetable, canola, walnut, etc)1/4 cup (60 mL) lemon juiceZest of 2 lemons3/4 cup (110g) all-purpose flour1 Tbsp (15 mL) cornstarchIcing sugar, for dustingMethod:Preheat the oven to 325°F (160ºC)In a stand mixer with the whisk attachment, combine the egg yolks, 2 Tbsp of granulated sugar, and salt. Whisk the yolks until they change from dark and glossy to light and frothy, then gradually drizzle in the oil with the mixer running at high speed. Mix in the lemon juice and zest. Mix the dry ingredients together, then fold into the egg yolk mixture.In a separate bowl with a clean whisk, beat the egg whites until foamy. Gradually add the remaining sugar, and whip to a stiff peak meringue. Fold the meringue into the egg yolk/flour mixture, mixing until no streaks of egg white remain.Scoop the batter into the prepared pan, and smooth the top. Bake for 45 to 60 minutes, until the top is golden brown and the centre springs back when lightly touched.Careful not to overbake… this cake can become very dry if overbaked!Cool the cake completely in the pan on a wire rack.When cool; release from the pan and move to a serving plate.Dust with icing sugar. PREP 30 mins.BAKE 55 mins. to 60 mins.TOTAL 1 hrs 25 mins.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar