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Monday, April 24, 2017

Lemon Chiffon Cake





I am a bit obsessed with the flavor of lemon, probably because of its smell of freshness. Recently when I received a bag full of lemon from a friend, I wanted to bake something that would be full of zesty flavors. Lemon Chiffon Cake is exactly the same one that I wanted to create. I baked this cake at the start of this month and the first one came out so pretty and delicious that I had to bake one more Lemon Chiffon Cake within a week. 


Today I will share the recipe of this Cake, a crowd pleaser for every occasion. It’s an impressive dessert that doesn’t need any fancy frosting, but you can do it with a light glaze or a dusting of powdered sugar if you want to dress it up. The recipe below is for lemon chiffon cake, but you can easily use orange or another citrus fruit. You can even make a vanilla cake if you prefer, by replacing the citrus zest.



Chiffon cakes are one of the most beautiful cakes I have ever seen. They are very light and fluffy, perfect for our tea-time snacks. They are lighter than a buttery pound cake and moister than a sponge cake. The light texture of this cake comes mainly from beaten egg whites. Instead of butter, the vegetable oil is added to a batter, that gives its high rise and light texture.


Recipe of Lemon Chiffon Cake: (makes 12 servings)

Ingredients:
Large Eggs: 7, separated
All-purpose flour: 2 cups
Sugar: 1 and 1/2 cups
Baking powder: 3 teaspoons
Salt: 1 teaspoon 
Canola oil / white oil: 1/2 cup 
Water: 3/4 cup
Grated Lemon peel: 5 teaspoons
Vanilla extract; 2 teaspoons
Cream of tartar: 1/2 teaspoon 

Method:

1. Preheat the oven 325 degrees F or 160 degrees C.

2. Separate egg whites in a large bowl, let it rest for 30 minutes at room temperature.
Sift flour, baking powder and salt together. 

3. In a small bowl whisk the egg yolks. Add oil and lemon peel and vanilla extract to it. Mix it well until smooth. 

4. Add the yolk mixture to the flour mixture. Beat it well until well combined.

5. Now add cream of tartar to the egg whites. Beat it on medium speed until stiff peaks form. 
Gradually fold the egg whites into the batter, one-fourth at a time. 

6. Spoon the batter into an ungreased 10-inch tube pan. Bake on lowest oven rack for about 50 to 55 minutes or until top springs back when it is touched. 

7. Remove it from oven and cool completely. Run a knife around the sides and center tube of pan. Place the cake on a serving plate. 

(The recipe is adapted from Taste of Home)





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