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
BEST LEMON CHIFFON CAKE RECIPE | Clever kitchen
Here is my recipe of lemon chiffon cake, quick and easy recipe that brings you soft, light and tender chiffon cake. enjoy watching ❤????
#lemonchiffoncake
#chiffoncake
#cleverkitchen
Amazing Lemon Cake Recipe
Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
RECIPE:
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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!
If you like the video/ recipe, please click LIKE and SUBSCRIBE. Please support my channel by subscribing. Thank you!
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 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 THE BEST LEMON CHIFFON CAKE RECIPE - Alice Contesini
Hello everyone welcome back to my channel!
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Enjoy this delicious treat!
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INGREDIENTS FOR THE CAKE:
6 eggs
300gr flour
310gr sugar
210ml hot water
125ml vegetable oil
8gr cream of tartar
16gr baking powder
2tbsp lemon extract
the juice and the zest of one lemon
INGREDIENTS FOR THE LEMON GLAZE:
the juice of 1 lemon
200gr icing sugar
lemon zest for decoration
How to Make Lemon Chiffon Cake
Are you a lemon lover? Chiffon cake is perfect for any occasion. If you love lemon, this Lemon Chiffon Cake recipe tops the rest. It is light and tastes great as is or with a touch of Crème Chantilly, sorbet, or ice cream. #imperialsugar #lemoncakerecipe
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