Thursday, February 21, 2013

Lemon Chiffon Cake

Lemon Chiffon Cake from tasteofhome

This cake was truly light and delicious, but the one criticism is that it has a spongy, chewy quality - not bad but worth noting.

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water with 1/4 tsp lemon extract
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

Whipped Cream frosting:
  • 1 pint heavy cream
  • 6 tbsp+ powdered sugar
  • 1/2 tsp (or more) vanilla extract
  • lemon extract to taste

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. (or, for speed's sake, put them in microwave at 10% power for 1 minute
- In a large bowl, combine the flour, sugar, baking powder and salt (ideally, sift). In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter.
- Gently spoon into a greased bundt pan. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Yield: 12-16 
- Beat heavy cream in stand mixer until light and whipped - add powdered sugar a spoonful at a time (ideally, sift it in) until you reach desired sweetness, then add vanilla extract and lemon extract to taste.

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