How To make Lemon Chiffon Cake
2 1/4 c Cake flour
1 1/2 c Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Vegetable oil
1/2 c Lemon juice
1/4 c Water
6 lg Eggs, separated
Zest of one lemon, Finely minced 1/2 ts Cream of tartar
Lemon Glaze (opt. see recipe Shreds of lemon zest For garnish (optional)
COMMENTS: As the name implies, a chiffon cake is a light, high cake - actually a hybrid of an angle and butter cake. Serve this cake plain, with lemon curd, with whipped cream or with a nest of strawberries in the center. Lightly grease a 10-inch tube or bundt cake pan. Preheat oven to 325'F. Sift together the cake flour, sugar, baking powder and salt in a large bowl. Make a well in the center and add oil, lemon juice, water, egg yolks and lemon zest. Beat until smooth. Beat egg whites until foamy, then dust with cream of tartar. Beat until the whites are stiff and glossy-looking. Stir 1/4 of the beaten egg whites into the cake batter. Gently fold in the remaining egg whites. Pour into prepared tube or bundt pan. Bake about 55 minutes in preheated oven until cake tests done. Remove from oven and invert pan. Let cake cool this way for about 1 hour. To loosen the cake for serving , run a knife around the edges. Unmold on to serving plate and glaze, if desired, then garnish with shreds of lemon zest. LEMON GLAZE: Combine two cups sifted icing sugar and three tablespoons of fresh lemon juice to make a thin glaze.
How To make Lemon Chiffon Cake's Videos
Lemon Yogurt Chiffon Cake l jiggly - Fluffy - Moist : By The Cake
This cake is soft and jiggly. Soft, bouncy, melts in the mouth. Fresh scent with lemon scent. This is a quick and easy way. The taste is less sweet and very tasty. You can do it easily at your home.
???? Ingredients
????***Lemon cake***
1 lemon
3 egg yolks
1/8 tsp salt
Plain yogurt 40 g
Corn oil 25 g
1/2 tsp vanilla
Cake flour 40 g
1/2 tsp baking powder
Lemon juice 15 g
1 tsp lemon zest
3 egg whites
1/2 tsp lemon juice
Sugar 40 g
????***Lemon glaze***
Icing sugar 100 g
Milk 10 g
Lemon juice 8 g
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สูตรเลมอนโยเกิร์ตชิฟฟ่อนเค้ก เป็นเค้กเนื้อนุ่ม ฟู เบา มีกลิ่นหอมของเลมอน รสชาติหวานน้อย สูตรนี้ทำง่ายและอร่อยค่ะ ขั้นตอนและวิธีทำไม่ยุ่งยาก ดูแล้วสามารถทำตามได้ทันที รายละเอียด เทคนิคต่างๆ อยู่ในคลิปหมดแล้วค่ะ
???? สูตร
????***เลมอนเค้ก***
เลมอน 1 ลูก
ไข่แดง 3 ฟอง
เกลือ 1/8 ชช.
โยเกิร์ตธรรมดา 40 g
น้ำมันข้าวโพด 25 g
วานิลลา 1/2 ชช.
แป้งเค้ก 40 g
ผงฟู 1/2 ชช.
น้ำเลมอน 15 g
ผิวเลมอน 1 ชช.
ไข่ขาว 3 ฟอง
น้ำเลมอน 1/2 ชช.
น้ำตาล 40 g
????***เลมอนเกลซ***
น้ำตาลไอซิ่ง 100 g
นม 10 g
น้ำเลมอน 8 g
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How to make Lemon Chiffon Cake recipe- 檸檬雪芳蛋糕
Recipe is here!
Hey everyone, hope you guys enjoy this recipe. This cake can be stored in an air tight container or a zip lock bag for 3-5 days and still maintain it's freshness and softness of the cake.
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Recipe:
220g flour
6 eggs separated
1 tsp salt
1/4 tsp cream of tartar
140g + 75g sugar
100g oil
150g water +25g lemon juice
zest of a lemon
Want the recipe in american cup system? Check out my baking conversion video, all the conversion factors will be in the description box.
Baking Conversions:
Nobody believe this fluffy and moist cake made with lemon! Incredibly delicious and easy
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???? Recipe (Ingredients)-----------------------------
30ml (2 tbsp) Lemon juice
30ml (2 tbsp) Water
40ml (3 tbsp) Cooking oil
80g (10 tbsp) Cake flour
5 Eggs
2ml (1/2 tsp) Lemon juice
75g (6 tbsp) Sugar
Cake pan size 18cm/7‘’
150°C (300°F) bake for 50 minutes
???? Important tips
1. If you want a stronger lemon flavor, you can switch 30ml of water to lemon juice.
2. Beat the egg whites to medium or dry peaks, the cake will be higher if it is dry peak.
3. Bake the cake at a lower temperature will be more tender
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Nobody believe this fluffy and moist cake made with lemon! Incredibly delicious and easy
Tender and Airy Lemon Chiffon Cake Recipe I Jono Sweet Treats
This is my favorite chiffon cake. It is so light, airy and tender. And the lemon juice and lemon zest just add to the flavor and fragrance. Please give it a try!
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Ingredients for 7” (18 cm) tube pan
Egg yolk batter
4 yolks
¼ cup (4 tablespoons or 50g) sugar
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) water
1 tablespoon lemon juice
3/4 cup (100 g) cake flour
1 tablespoon lemon zest
Meringue
4 egg whites
¼ tsp cream of tartar
¼ cup (4 tablespoons or 50g) sugar
Chantilly Cream/ Whipped Cream
¾ cup (175 ml) heavy cream (very cold)
½ or 1 tablespoon sugar (depending on your sweetness preference)
½ teaspoon vanilla extract
Lemon zest for decoration
Two Baking Options:
1) Bake 325F (165°C) for 45 minutes.
2) Bake 250°F (120°C) for 75 min. Then increase the heat to 300°F (150°C) for 15 min if you don’t want any crack on top. Total time is about 90 minutes.
(Please note: each oven is different. Make sure the cake is golden brown and toothpick inserted inside the cake comes out clean.)
Basic Chiffon Steps:
1. Preheat the oven. Separate the eggs when they are cold. The probability of yolk breaking is small compared to when eggs are warm.
2. Mix egg yolk and sugar together until the mixture is smooth.
3. Add vegetable oil, water, lemon juice, and mix until combined.
4. Add sifted flour, and whisk until the batter is smooth. Add lemon zest, mix and set aside.
5. Making meringue: in another clean bowl that is free of egg yolk, beat the egg whites (room temperature) with an electric mixer until foamy. When the bubbles become smaller, add cream of tartar. Gradually add the sugar and beat on High until STIFF PEAK (about 4-5 minutes). Don't over beat the egg whites.
(Please note that I do not add any baking powder. The cream of tartar is the leavening agent and the aeration is due to the meringue. After the meringue reaches stiff peaks, immediately combine the two mixtures. Do not wait too long or the meringue will deflate.)
6. Add some meringue into the yolk mixture and mix together.
7. Transfer the rest of the egg yolk batter into the meringue batter and fold in gently. Do not overmix.
8. Immediately, transfer the batter into the tube pan. Do not fill to the top. Leave some space on top of the pan for the cake to expand.
9. Use a spoon to smooth the batter and a chopstick to go around the pan in circle a few times to reduce air bubbles. I found this method more effective than “tapping” the counter.
10. Bake in a preheated oven. Test with toothpick to make sure the cake is fully cooked. If the top is wet, it is not done yet.
11. Once the cake is cooked, immediately invert the pan to prevent the cake from collapsing. Let it cool completely before unmolding, about 1-3 hours depending on your room temperature. You can use a fan to speed up cooling.
12. Use a spatula to go around the cake to loosen and a knife to cut the bottom from the pan. Invert the cake. If you have a crack on the cake during baking, after inverted, you won't see the crack.
13. Whip the cream, sugar, vanilla extract together until soft peak (about 2 min). Immediately spoon the cream on top of the cake. Once the cream is applied on the cake, it needs to be served right away or put in the refrigerator.
14. Enjoy!
Lemon Yogurt Chiffon 檸檬優格戚風｜Apron
Lemon Yogurt Chiffon 檸檬優格戚風｜Apron
蛋黄 egg yolk 4
细砂糖 caster sugar 20g / 1,1/2Tbsp
植物油 vegetable oil 60ml / 1/4cup
優格 yogurt 50ml / 3Tbsp
柠檬汁 lemon juice 20ml / 4tsp
柠檬皮 lemon rind 1tsp
低筋面粉 cake flour 100g / 3/4cup
蛋白 egg whites 4
细砂糖 caster sugar 80g / 1/3cup
柠檬汁 lemon juice 1/2tsp
中空模 Tubepan size is 20cm(8)
摄氏170 / 华氏340 烘烤 40-45分钟
Bake at 170°C / 340°F for 40-45 minutes
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#ChiffonCake #戚風蛋糕
Soft , Fluffy and Delicious Lemon Chiffon Cake
Hello everyone ,today I'm sharing with you Soft , Fluffy and Delicious Lemon Chiffon Cake Recipe. How to Make easy lemon glaze recipe step by step. Do you like Lemon Cake? Leave me a comment if you make Lemon Chiffon Cake , and tell me what other cookies or desserts recipes you would like to see.
เลม่อนเค้ก หรือเค้กมะนาว เนื้อชิฟฟ่อนเค้กนุ่มๆราดด้วยเกลซมะนาว รสเปรี้ยวๆ หวานๆ ทานแล้วไม่เลี่ยน ใครเบื่อเค้กที่มีครีม ลองมาทำเลม่อนเค้กสูตรนี้กันดูนะคะ
❤️ ดูสูตรด้านล่าง ❤️
❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make a Delicious Lemon Cake Recipe.
#LemonCake #CookingStation #EasyBaking
???? Ingredients
80 g cake flour
1/2 tsp baking powder
40 g vegetable oil
3 egg yolks
40 g granulated sugar
1/4 tsp salt
1 tbsp Honey
40 g water
1 tbsp Lemon juice
1 tbsp Lemon zest
3 egg whites
50 g caster sugar
1/2 tsp vinegar
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Lemon Glaze
70 g icing sugar
1 tbsp lemon juice
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How To Bake
- Bake at 160 C for 40-45 minutes
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Make sure you pre-heat your oven
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????สูตร เลม่อนเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
น้ำมัน 40 กรัม
ไข่แดง 3 ฟอง (เบอร์ 2)
น้ำตาล 40 กรัม
เกลือ 1/4 ช้อนชา
น้ำผึ้ง 1 ช้อนโต๊ะ
น้ำเปล่า 40 กรัม
น้ำมะนาว 1 ช้อนโต๊ะ (มะนาวเลม่อน)
ผิวเลม่อน 1 ช้อนโต๊ะ
ไข่ขาว 3 ฟอง
น้ำตาล 40 กรัม
น้ำมะนาว 1 ช้อนชา
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น้ำตาลไอซิ่ง 70 กรัม
น้ำเลม่อน 1 ช้อนโต๊ะ
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วิธีอบ
- อบไฟบน-ล่าง ไม่เปิดพัดลม 160 องศา 40-45 นาที หรือกระทั่งสุก
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