Orange Chiffon Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb.
There is a newer version of this video here:
We welcome comments on our Facebook page:
SOFT AND FLUFFY LEMON CAKE | Easy Recipe | Homemade | Baking Cherry
???? Get the written recipe here:
???? Subscribe here:
???? Other Recipes:
→ Jiggly Jello Pudding:
→ Apple Crumble Cheesecake Bars:
→ Fluffy and Moist Cinnamon Roll Poke Cake:
→ Creamy and Moist Vegan Chocolate Cake:
→ Chocolate Truffle Cupcake Recipe:
→ Coconut Cake Donuts:
→ Quick & Easy Nutella Cake (Egg-Free):
→ Lockdown Mug Cake:
→ 3-Ingredient Lemon Mousse:
→ Eggless Soft and Chewy Chocolate Cookies:
→ No-Bake 5-Minute Sweetened Condensed Milk:
→ No-Bake 3 Milk Treats:
→ Banana Custard Crumb Cake:
→ Blueberry Lemon Mousse Cake:
→ Egg-Free Microwave Chocolate Mug Cake:
→ Chocolate Peanut Butter Mousse Cake:
#cake #recipe #dessert
This soft and fluffy lemon cake is super easy to make, and it has a slightly tangy and delicious frosting made with condensed milk and lemon juice!
How To Make Meyer Lemon Chiffon Cake (Recipe) マイヤーレモンシフォンケーキの作り方（レシピ）
Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with sweet glaze and lightly dusted with powder sugar. It's hard to eat only 1 slice!
★ FOLLOW JUST ONE COOKBOOK ★
WEBSITE ::
FACEBOOK ::
GOOGLE+ ::
TWITTER ::
PINTEREST ::
INSTAGRAM ::
PRINT RECIPE ▶
Ingredients:
3 large eggs, separated
85 g (3 oz, or measure ½ cup and remove 1 Tbsp.) granulated sugar (25 g for yolks, 60 g for whites)
3 Tbsp. (40 ml) vegetable oil
2 Meyer lemons
75 g (2.6 oz., or ⅔ cup) cake flour (see Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
2 Tbsp. powder sugar for sprinkling on the cake
Meyer Lemon Icing Glaze (Optional)
60 g (½ cup) powder sugar
½ Meyer lemon (for ½ - 1 Tbsp. juice)
Equipment you will need:
17 cm (7”) chiffon cake pan (
Instructions ▶ bit.ly/MeyerLemonChiffonCake
NOTE:
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
★ INGREDIENTS & COOKING EQUIPMENT ★
CUTTING BOARD ::
WHISK ::
MEASURING CUPS ::
ZESTER/GRATER ::
KNIFE ::
LEMON JUICER ::
FINE MESH STRAINER ::
STAND MIXER ::
CHIFFON CAKE PAN ::
CHIFFON CAKE PAN ::
SPATULA ::
★ MUSIC ★
Music courtesy of Audio Network
♫ Vibrant Heritage ::
♫ English Summer ::
♫ Future Passing ::
★ VIDEO EQUIPMENT ★
CAMERAS::
LENS ::
TRIPODS ::
LIGHTS ::
SOFTWARE :: Adobe Premiere
Lemon chiffon cake/lime cake/soft and fluffy cake/ cake without oven by delish food
soft and fluffy lime cake
It's super easy to make lime cake
INGREDIENTS FOR LIME CAKE:
4 eggs
caster sugar 1&1/2cup
pinch of salt
oil 3/4 cup
milk 2/3 cup
lemon juice 3 tbs
all purpose flour 1&1/2 cups
cornflour / cornstarch 1/2 cup
baking powder 1 tsp
DIRECTION:
In a bowl add 4 egg whites ( chilled ) and pinch of salt, beat until stiff peak is formed.
and refrigerate it
In another bowl add 4 egg yolks and beat now add 1 and half cup caster sugar and beat until pale yellow colour appears.
add oil 3/4 cups and beat add milk 2/3 cups and mix well.
Add all the dry ingredients
all purpose flour 1 and half cup , cornflour half cup , baking powder 1 tsp and mix well.
gently fold the egg whites into the batter
greese tin or mould (with ghee and dust some flour) and pour the batter in it.
In oven : bake for 30-35min in preheated oven
without oven : cook for 40-50min in preheated pan
FOR CREAMY FROSTING:
1/2 cream , 3tbs caster sugar ,3 tbs lemon juice ...mix well
#delishfoodwithbisma #delishfood #limecake #lemoncake #softmoistlemoncake #howtomakeahomemadelemoncake #howtomakehomemademoistlemoncake #howtomakedeliciouslemoncake #lemoncakerecipes #moistlemoncakerecipe #lemoncakerecipes #cakewithoutoven #withoutoven #limechiffoncake #cakes #homadecakerecipes #easyandsimple cakerecipes #howtomakecakewithoutoven #cakeonstove
Lemon Sponge Cake
Facebook:
For those who likes chiffon cake and has no tube pan/angel food pan, this is might be the recipe for you. It has a soft and spongy texture like chiffon cake. Wish you success for making this cake.
Lemon Sponge Cake
4 Large Egg Whites (120 grams)
1 teaspoon Vinegar
120 grams Fine Sugar
4 Large Egg Yolks (72 grams)
120 grams Plain Flour
1/2 teaspoon Salt
30 grams Oil (30 ml.)
40 grams Fresh Lemon Juice (40 ml.)
1 tablespoon Lemon Zest
Pan Size: 18 cm
Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes
Professional Baker Teaches You How To Make LEMON CAKES!
Chef Anna Olson teaches you how to make delicious mini lemon chiffon cakes.
Subscribe for more video recipes:
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).
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum