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6 slices of lemon chiffon sponge cake topped with lemon slices and mint leaves

Lemon chiffon sponge cake (no-bake)

This no-bake lemon chiffon sponge cake is a perfect spring dessert recipe or a fantastic light summer dessert idea. It is filled with set lemon curd and a crunchy Oreo crust.
5 from 3 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Colling time: 4 hours
Total Time: 5 hours
Servings: 1 cake
Author: Tu


  • 8 inch cake pan


For Oreo crust

  • 2 packages Oreo cookies about 15 cookies, filling removed
  • 4 oz unsalted butter melted

For lemon filling

  • 4 sheets gelatin sheets or 1 package of unflavored gelatin
  • 4 medium eggs separated, room temperature
  • 1 ½ c sugar
  • ½ c heavy cream
  • 1 tsp lemon zest
  • c lemon juice
  • ¼ tsp Kosher salt

For garnish (optional)

  • mint leaves
  • fresh lemon slices
  • whipped cream
  • fresh fruit


For Oreo crust

  • Put Oreo cookies in a zip log bag and use a rolling pin to crush them into fine crumbs. In a mixing bowl, mix cookies crumbs and melted butter until combined.
  • Lightly grease your baking pan, then pour Oreo crumbs into a pan. Then use your hand or a measuring cup to press the crumb mixture into an even layer on a baking pan.
  • Refrigerate the baking pan until the filling is ready.

For lemon chiffon pie fillings

  • Grease the side of the cake pan with a slight amount of softened butter, then line with parchment paper. Return it to the refrigerator for later use.
  • Bloom gelatin sheets (or gelatin powder) in ice-cold water. Let them bloom while prepping other ingredients.
  • Put egg yolks in a large mixing bowl, use a whisk, and beat them until thick, approximately 2 minutes. Set up a double boiler (see notes for setup instructions).
  • Then cook beaten egg yolks, 1 cup of sugar, lemon zest, lemon juice, and salt over medium heat until sugar dissolved completely and the mixture is thickened, approximately 2 minutes. Remember to stir constantly with a whisk.
  • Don’t let egg yolks overcook and become scramble. If so, discard the mixture and start over.
  • Turn off the heat. Squeeze excess water out of the gelatin sheet and then put it in the mixture. Stir the mixture until all the gelatin sheets dissolve completely. Take the top of the double boiler off the stove immediately.
  • Strain the yolk mixture through a fine sieve mesh.
  • Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stir occasionally.
  • Put heavy cream in a mixing bowl of a stand mixer fitted with whisk attachment. Whip the heavy cream using a clean whip until stiff peaks form on medium speed. Set aside for later use.
  • Clean a mixing bowl and whisk attachment if necessary.
  • Whip the egg whites using a clean whip & bowl until soft peaks form (on medium speed). Then add the remaining sugar. Continue whipping until medium peaks are formed at medium-high speed.
  • Immediately after the egg whites reach their desired peak, gently fold them into the cooked egg yolks.
  • Fold ⅓ of the whipped egg whites into the yolk mixture (make sure it is at room temperature) to lighten it to a thicker consistency.
  • Then gently but thoroughly fold in the remaining whipped egg whites.
  • Then, fold the whipped cream into the cake batter. The more quickly the two egg mixture and whipped cream are incorporated, the less the cake's volume is lost.
  • Immediately after mixing, pour the batter into a lined cake pan and put it in the fridge to set.
  • Refrigerate the cake until set, at least 3hours.
  • Serve the cake chill with your favorite garnish.


Double boiler set up:

  • Simply bring two cups of water to a boil, then lower the heat to simmer.
  • Then, place a mixing bowl with your ingredients inside over the top. You want it to fit snugly without touching the water (it will get too hot if it dips into the water).
  • Then you have a double boiler at your service.

As for Oreo crust:

You can bake the crust at 350F for the extra crispy crust for 15 minutes. Then let it cool down to room temperature completely before adding the filling in.