Soft, Springy, Citrusy Chiffon Cake
My soft and springy chiffon cake recipe has a light, melt-in-your mouth crumb that’s delicate, but not so delicate that it falls apart. It requires a bit of technique, but nothing that you can’t handle if you read through the steps carefully.
Recipe:
Ingredients
Chiffon Cake
2 ¼ cups cake flour (250g)
1 ¾ cups granulated sugar, divided (350g)
2 teaspoons baking powder
1 teaspoon salt
6 large eggs, whites and yolks separated
½ cup canola oil (118ml)
1 cup orange juice (may substitute milk or water) (236ml)
2 teaspoons vanilla extract
¼ teaspoon almond extract, optional
½ teaspoon cream of tartar
Glaze (optional)
½ cup salted butter, melted (113g)
2 ¼ cups powdered sugar (280g)
2-4 Tablespoons orange juice or milk, as needed
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Instructions
00:00 Introduction
00:27 Preheat oven to 325F (175C).
00:32 In a large bowl, combine flour, 1 ¼ cups (250g) granulated sugar, baking powder, and salt and whisk together.
00:52 In a separate bowl, combine egg yolks, canola oil, extracts and orange juice (or milk or water) and beat very well until mixture is smooth and well-combined.
03:03 Add the egg yolk mixture to the flour mixture and stir until mixture is thoroughly combined.
03:21 In a separate large, clean, dry, and completely grease and moisture-free bowl, combine egg whites and cream of tartar. Use an electric mixer to beat on medium-speed until foamy. Gradually increase the mixer speed to medium-high and gradually add remaining ½ cup (100g) of granulated sugar, about 1 Tablespoon at a time, allowing about 10 seconds of mixing after each addition.
04:40 Increase mixer speed to high and beat until egg white mixture is thick and glossy and you have reached stiff peaks.
05:28 Add the egg yolk mixture to the egg whites and use a spatula to carefully fold the ingredients together until batter is smooth and completely combined,
05:59 Pour evenly into an ungreased tube pan. Transfer to the center rack of 325F (175C) oven and bake for 50-55 minutes and any cracks on the surface appear dry.
06:37 Remove from the oven and immediately invert onto a can or bottle.
07:15 Allow to cool completely before running a knife along the inside of the pan to release the cake from the pan and then turning it out onto a serving rack. If desired, top with glaze before serving.
GLAZE
08:20 Combine melted butter and powdered sugar in a large bowl. Whisk together until smooth. Mixture will be stiff, add orange juice (or milk) starting with 2 Tablespoons, and add more as needed until you have a smooth glaze that drizzles smoothly off the whisk.
09:19 Pour evenly over cooled cake. Allow glaze to set (about 30 minutes, though this can vary depending on the specific thickness of your glaze) before slicing and serving.
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Professional Baker Teaches You How To Make LEMON CAKES!
Chef Anna Olson teaches you how to make delicious mini lemon chiffon cakes.
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Ingredients
4 large egg whites, room temperature
¼ tsp cream of tartar
1 cup (200 g) sugar, divided
1 cup (130 g) cake and pastry flour
1 ½ tsp (4 g) baking powder
¼ tsp (1 g) salt
⅓ cup (80 mL) vegetable oil
3 large egg yolks
2 tsp (2 g) finely grated lemon zest
6 Tbsp (90 mL) fresh lemon juice
Glaze
1 ⅓ cup (270 g) sugar, divided
⅓ cup (80 mL) fresh lemon juice (about 3 lemons)
candied flowers or silver dragees, for garnish (optional)
Directions
Cake - Glaze - Assembly
1. Preheat the oven to 325°F (165°C).
2. Whip the egg whites with the cream of tartar until foamy, then gradually pour in ½ cup (100 g) of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside.
3. In a separate bowl, sift the flour, the remaining ½ cup (100 g) of sugar, the baking powder and salt. Add the oil, egg yolks, lemon zest and juice and then, using electric beaters or a stand mixer fitted with the whip attachment, whip this on high speed until it is thick, pale and almost double in volume, about 3 minutes.
4. Using a whisk, fold a third of the whites into the flour mixture until almost blended, then fold in the remaining two thirds until evenly incorporated. Fill a piping bag (with no tip) or use 2 spoons to fill 48 ungreased mini-muffin cups with the batter, filling each cup about ¾ full. Bake the mini cakes for 16 to 18 minutes, until the cakes spring back when gently pressed. While cooling the cakes, invert the tins so they are upside down (you can rest them on ramekins, so that air can circulate underneath them).
5. To remove the cakes from the tins, run a small palette knife around the cake and gently pop each out. Place these upright on a cooling rack that is resting over a parchment-lined baking tray.
6. To prepare the glaze, stir 1 cup (200 g) of the sugar and the lemon juice over medium heat until the sugar has dissolved and the mixture just comes up to a simmer. Remove the pot from the heat and set aside to cool 15 minutes.
7. Stir in the remaining 1/3 cup (70 g) of sugar (this will help create the crystal effect when the glaze sets). Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops and sides are covered. If you wish, top each mini cake with a little candied flower or silver dragée. Let the cakes set for at least 2 hours before serving or storing in an airtight container
8. The mini chiffons will keep for up to 2 days in an airtight container (do not refrigerate or freeze).
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Soft and Fluffy Lemon Cake
A fluffy Lemon Cake recipe with a plush, lemon flavored crumb, a tart lemon curd filling, and an airy whipped cream cheese frosting.
RECIPE:
Ingredients
3 Tablespoons fresh lemon zest¹
⅓ cup fresh lemon juice 80ml, I usually need 3-4 lemons, zest your lemons before juicing
⅔ cup whole milk 160ml
½ cup vegetable or canola oil 118ml
4 Tablespoons unsalted butter softened (57g)
1 ¾ cup granulated sugar 350g
2 teaspoons vanilla extract
3 cups cake flour² see note to substitute all-purpose/plain flour (330g)
1 Tablespoon baking powder
1 teaspoon salt
6 large egg whites³ room temperature preferred
¾ cup lemon curd³ 175ml
ICING⁴
4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs 113g)
1 cups powdered sugar divided (often called “icing sugar” outside the US, 125g)
3/4 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cups heavy cream cold (175ml)
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Digital Scale (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
Once cakes have cooled completely, prepare frosting.
ICING
Combine cream cheese, 1/2 cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
In a separate bowl, combine remaining (1/2 cup/62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
Top with second layer of cake. Frost the entire cake with remaining frosting.
Keep cake refrigerated in an airtight container when not eating. Enjoy!
Notes
¹Be sure to avoid the pith, or white papery layer just above the lemon flesh, when zesting. The pith is bitter and will make your cake bitter.
²You may substitute all-purpose flour, you will need 2 ⅔ cup/330g of all purpose flour.
³Store-bought lemon curd will work, but I recommend making my homemade lemon curd. You would only need a half-batch for this recipe, BUT a whole batch uses 6 egg yolks. Since you need 6 egg whites for this cake, I recommend making a full batch and enjoying the second half on whatever you’d like!
⁴This recipe makes enough for a semi-naked cake covering. If you want to fully cover the cake or pipe designs decoratively on top of the cake as shown in the photos, I recommend increasing the recipe by 50% or even doubling.
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How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
In this recipe video, Martha Stewart bakes a pillowy orange chiffon cake. Her light and airy creation packs plenty of orange flavor into the batter using fresh citrus, and she folds in beaten egg whites to give the batter extra lift. For some extra pop on the plate, serve Martha's voluminous chiffon cake with fresh whipped cream and candied orange slices. This dish makes the perfect companion for an afternoon cup of tea or the ideal dessert course at a summer barbecue.
#MarthaStewart #Dessert #Orange #ChiffonCake #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:08 How To Make The Chiffon Cake Batter
1:50 Incorporating Beaten Egg Whites
3:04 How To Put the Batter In The Pan
3:37 Baking Instructions
3:47 How To Get The Cake Out Of The Pan
5:10 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
Super Light Lemon Sponge Cake
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This Lemon Sponge Cake is super light, sweet and moist. Infused with fresh lemons, it has a tangy lemon flavor.
Lemon Sponge Cake
Ingredients:
2 large lemons
4 eggs (medium size)
100g sugar
90g plain flour
½ tsp baking powder
40ml corn oil
70ml lemon juice
1 tbsp lemon zest
Baking Temperature: 150°C
Baking Time : 60 minutes
Round Baking Pan: 18cm in diameter
Every oven works differently. Baking time may vary
Tips: Gently insert a toothpick in the centre of the cake. If it comes out clean, the cake is ready.
Music:
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Lemon & Orange Cake (Without Oven) Recipe By Food Fusion
You will go OMG after trying this Lemon & Orange Cake. Definitely worth a try.
All with and without oven recipe for you. #HappyCookingToYou #FoodFusion
Written Recipe:
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Lemon Orange Cake
Recipe in English
Ingredients:
-Maida (All-purpose flour) 2 & ½ Cups
-Baking powder 1 & ½ tsp
-Baking soda ½ tsp
-Namak (Salt) ½ tsp
-Doodh (Milk) ½ Cup
-Lemon juice ¼ Cup
-Orange juice ½ Cup
-Anday (Eggs) 4 room temperature
-Vegetable oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ¼ Cups
-Lemon zest 1 tbs
-Orange zest 2 tbs
-Namak (Salt) 1 pack
Citrus Frosting
-Makhan (Butter) unsalted 4 tbs at room temperature
-Cream cheese 2 tbs
-Icing sugar 1 Cup
-Lemon juice 1 tbs
-Orange juice 1 tbs
-Lemon zest ½ tbs
-Orange zest ½ tbs
-Doodh (Milk) ¼ Cup
-Candied lemon slices/Orange slices for garnishing
Directions:
-In a bowl add all-purpose flour, baking powder, baking soda, salt & mix well. Set aside.
-In a jug add milk, lemon juice, orange juice & mix well. Sour milk is ready. Set aside.
-In a bowl add eggs, vegetable oil, castor sugar & beat until well combined.
-Add sour milk, lemon zest, orange zest & beat until well combined.
-Add dry ingredients & mix well.
-Grease 8 inch round baking pan & sprinkle flour on it.
-Add cake batter in the pan and bake in preheated oven at 175 C for 30-35 minutes or until toothpick inserted in the center of the cake comes out clean.
-Remove the cake from the oven & let it completely cool.
-Run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack.
Baking without oven (Pot baking)
-In a pot add salt, grill rack & cover it. Preheat it for 15-20 minutes.
-Add baking pan & bake the cake for 40 minutes.
-Let it completely cool.
Citrus Frosting
-In a bowl add butter & beat for 2-3 minutes.
-Add cream cheese & beat well.
-Add icing sugar & beat for 5-8 minutes or until foamy.
-Add lemon juice, orange juice & beat well.
-Add lemon zest, orange zest & beat well. Refrigerate it until use.
Garnishing
-With the help of the cake knife, cut the doom of the cake.
-Place the cake on cake tray and pour milk all over it.
-Cover the cake with butter cream frosting.
-Decorate & serve.
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) 2 & ½ Cups
-Baking powder 1 & ½ tsp
-Baking soda ½ tsp
-Namak (Salt) ½ tsp
-Doodh (Milk) ½ Cup
-Lemon juice ¼ Cup
-Orange juice ½ Cup
-Anday (Eggs) 4 room temperature
-Vegetable oil ½ Cup
-Bareek cheeni (Castor Sugar) 1 & ¼ Cups
-Lemon zest 1 tbs
-Orange zest 2 tbs
Frosting
-Makhan (Butter) unsalted 4 tbs at room temperature
-Cream cheese 2 tbs
-Icing sugar 1 Cup
-Lemon juice 1 tbs
-Orange juice 1 tbs
-Lemon zest ½ tbs
-Orange zest ½ tbs
-Doodh (Milk) ¼ Cup
Tarkeeb:
-Aik bowl may maida, baking powder, baking soda, namak daal kar achi tarah mix karen.
-Aik jug may doodh, lemon juice, orange juice daal kar mix karen. Sour milk tayar hai.
-Aik bowl may anday, tail, bareek cheeni ko achi tarah beat karlen.
-Ab sour milk, lemon zest, orange zest daal kar dubara beat karen.
-Ab dry ingredients daal kar achi tarah mix karen.
-8 inch k gol baking pan ko oil se grease karen or flour charak den.
-Cake ka batter daal den or pehle se garam oven may 175 C par 30-35 minute tak bake karen k tooth pick daalne par wo saaf bahar niklay.
-Cake ko oven se bahar nikal kar thanda karlen.
-Cake ko baking pan se bahar nikal len or wire rack par rakh den.
Pot Baking
-Aik pot may namak daal kar wire rack rakh den or dhak kar 15 minute tak garam karlen.
-Cake ka baking pan rakh kar dhak den or 40 minute tak bake karen.
-Baking k baad cake ko Thanda karlen.
Butter frosting
-Aik bowl may makhan daal kar 2 se 3 minute tak beat karen.
-Cream cheese daal kar achi tarah beat karen.
-Icing sugar daal kar 5-8 minute tak beat karen yehan tak k foamy hojaye.
-Ab lemon juice, orange juice daal kar beat karen.
-Ab lemon zest, orange zest daal kar achi tarah beat karen or istemal karne tak refrigerate karden.
Garnishing
-Cake knife ki madad se cake ka doom kaat den.
-Cake ko cake tray pe rakh kar doodh daal den.
-Ab cake par achi tarah butter frosting lagayen.
-Apni marzi ki decoration kar k serve karen!