Easy Lemon Chiffon Cake
LEMON CHIFFON CAKE RECIPE | How To Make Lemon Chiffon Cake
Made this lemon chiffon cake and it was incredibly delicious! Impress your friends with this cake. Serve on a platter with strawberries for that balance of totally rich flavours. The secret to an even yummier taste is my fusion of a selection of citrus flavours (Lemon & Orange) for that gorgeous smooth taste!
Chiffon cakes are prized for their very light, soft, and cottony texture. Everyone loves it and it is sooo easy to make!
Totally try out this Lemon Chiffon Cake and you will absolutely love it!
THE THINGS YOU WILL NEED:
* 7 Egg Whites
* 6 Egg Yolks
* 225 grams sifted flour
* 1/4 teaspoon Cream of Tartar (optional, egg whites will do just fine without)
* 1 tablespoon of Baking Powder
* 250 grams Granulated Sugar
* 1/2 teaspoon salt
* 1 tablespoons grated lemon zest
* 120 ml vegetable oil
* 80 ml freshly squeezed lemon juice
* 100ml orange juice
* 1 1/2 teaspoon vanilla essence
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How to make Lemon Chiffon Cake recipe
How to make Lemon Chiffon Cake recipe
Chiffon - She-fon cake”
25-cm (10-inch) chiffon cake pan
* 6 large ????Eggs (divided)
* 6 Egg- Whites
* 4+1/2 Egg- yolks
* 186g Granulated Sugar divide into 2 separate bowls (93g x2)
* 1/4 tsp Salt ????
* 90ml Vegetable Oil (90g)
* 105ml Lemon/citrus Juice
* 175g ( Plain Flour (Make sure to measure correctly)
* 12g (3tsp) baking powder
* 1/3 tsp Cream of Tartar
* 2+1/2 tsp Vanilla Extract
* 2+1/2 tsp Zest of ???? Lemon
Bake at 340 ºF (170 ºC) for 50-55 minutes.
Selection of fabulous desserts click here
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Lemon Sponge Cake
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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
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
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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!
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
In this episode, Martha shares her love of citrus desserts with four favorite recipes. A light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, and for those who love key lime pie, mouthwatering lime squares with a pistachio graham-cracker crust. Plus, an upside-down cake made with three kinds of citrus, including grapefruit, from pastry chef, Karen DeMasco.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Orange Chiffon Cake
06:01 Shaker Lemon Pie
10:55 Lime Squares
15:57 Citrus Upside-Down Cake
22:55 Baking Bonus: Candied Orange Zest
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 4 Episode 1.
Full Recipes:
Citrus Upside-Down Cake -
Shaker Lemon Pie -
Orange Chiffon Cake -
Lime Square with Pistachio Graham Cracker -
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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.
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
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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