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
美丽的柠檬戚风蛋糕❤ Beautiful Lemon Chiffon Cake
Beautiful Lemon Chiffon Cake Recipe ❤ 美丽的~柠檬戚风蛋糕
今天教你做一款颜值爆表的戚风蛋糕~
Ingredient 材料 :
Egg Yolk Batter 蛋黄糊 ：
Lemon zest 柠檬皮削 1pc
Egg yolk 蛋黄 3pcs
Salt 盐 1/4tsp
Corn oil 玉米油 33g
Fresh milk 鲜奶 32g
Lemon juice 柠檬汁 10ml
Self raising flour 自发面粉 53g
Corn flour 玉米粉 10g
Meringue 蛋白霜 :
Egg whites 蛋白 3pcs
Lemon juice 柠檬汁 10ml
Caster sugar 细砂糖 66g
Decoration 装饰 :
Icing sugar 糖粉 55g
Lemon juice 柠檬汁 10ml
Green Lime zest 青柠皮削
Pistachio 开心果
Dried cranberry 蔓越莓干
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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
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!
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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.
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Lemon Chiffon Cake Recipe with Lemon Filling
Lemon chiffon cake makes for a light and airy last course. See which ingredients to use, steps to take, and get cracking!
Ingredients:
Cake
2 cups (500 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar, divided
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
5 eggs, separated, at room temperature
2 eggs, at room temperature
1/2 cup (125 mL) vegetable oil
1 tbsp (15 mL) grated lemon rind
2 tbsp (30 mL) fresh lemon juice
Water
1/2 tsp (2.5 mL) cream of tartar
Filling and frosting
1 1/2 cups (375 mL) whipping cream (35%), divided
1 can (540 mL) lemon pie filling
Slivered or grated lemon rind (optional)
Tip:
A package (99 g) of instant lemon pudding can be prepared and used in place of pie filling.
Lemon Chiffon Cake Recipe:
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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:
柠檬戚风蛋糕，松软湿润，简单易做! | 4K | Lemon Chiffon Cake
这款既简单又好吃的柠檬戚风蛋糕，清新香甜，细腻柔软，弹性十足。咬一口，轻盈绵软，云朵般细的质感一定会让你回味无穷！
1个 6x3 圆蛋糕盘配方
蛋糕材料
3 蛋黄 Egg York 54 g
细砂糖 Caster Sugar 35 g
清水 Water 34 g
蔬菜油 Vegetable Oil 34 g
柠檬汁 Lemon Juice 10 g
低筋面粉 Cake Flour 72 g
小苏打 Baking Soda 1/8 tsp
食盐 Salt 1/4 tsp
香草精 Vanilla Extract 1/4 tsp
柠檬屑 Lemon Zest 1/2 tbsp
3 蛋白 Egg White 97 g
柠檬汁 Lemon Juice 1/4 tsp
细砂糖 Caster Sugar 45 g
提前预热烤箱至325°F / 160°C，中低层烤约40分钟至表面金黄色。出炉前用竹签插入蛋糕里，竹签上无稀糊时即可出炉。震几下蛋糕盘后倒扣至冷却。
1个 8x3 圆蛋糕盘配方
蛋糕材料
5 蛋黄 Egg York 90 g
细砂糖 Caster Sugar 58 g
清水 Water 57 g
蔬菜油 Vegetable Oil 57 g
柠檬汁 Lemon Juice 16 g
低筋面粉 Cake Flour 120 g
小苏打 Baking Soda 1/4 tsp
食盐 Salt 1/2 tsp
香草精 Vanilla Extract 1/2 tsp
柠檬屑 Lemon Zest 1/4 tbsp
5 蛋白 Egg White 162 g
柠檬汁 Lemon Juice 1/2 tsp
细砂糖 Caster Sugar 75 g
提前预热烤箱至325°F / 160°C，中低层烤约50分钟至表面金黄色。出炉前用竹签插入蛋糕里，竹签上无稀糊时即可出炉。震几下蛋糕盘后倒扣至冷却。