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Lemon Chiffon Cake

Lemon Chiffon Cake recipe image
This Vietnamese dessert features Cake flour, Sugar, Baking powder, Salt, Vegetable oil. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1356.8
Dietary: Vegetarian
Description
This Vietnamese dessert features Cake flour, Sugar, Baking powder, Salt, Vegetable oil. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/4 cup Cake flour
  • 1 1/2 cup Sugar
  • 1 tablespoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Vegetable oil
  • 1/2 cup Lemon juice
  • 1/4 cup Water
  • 6 lg Eggs, separated
Directions
  1. 1
    Zest of one lemon, Finely minced 1/2 ts Cream of tartar Lemon Glaze (opt.
  2. 2
    see recipe Shreds of lemon zest For
  3. 3
    garnish (optional) COMMENTS: As the name implies, a chiffon cake is a light, high cake - actually a hybrid of an angle and butter cake.
  4. 4
    Serve this cake plain, with lemon curd, with whipped
  5. 5
    cream or with a nest of strawberries in the center.
  6. 6
    Lightly grease a 10-inch tube or bundt cake pan.
  7. 7
    Preheat oven to 325'F.
  8. 8
    Sift together the cake flour, sugar, baking powder and salt in a large bowl.
  9. 9
    Make a well in the center and add oil, lemon juice, water, egg yolks and lemon zest.
  10. 10
    Beat until smooth.
  11. 11
    Beat egg whites until foamy, then dust with cream of tartar.
  12. 12
    Beat until the whites are stiff and glossy-looking.
  13. 13
    Stir 1/4 of the beaten egg whites into the cake batter.
  14. 14
    Gently fold in the remaining egg whites.
  15. 15
    Pour into prepared tube or bundt pan.
  16. 16
    Bake about 55 minutes in preheated oven until cake tests done.
  17. 17
    Remove from oven and invert pan.
  18. 18
    Let cake cool this way for about 1 hour.
  19. 19
    To loosen the cake for serving , run a knife around the edges.
  20. 20
    Unmold on to serving plate and glaze, if desired, then garnish with shreds of lemon zest.
  21. 21
    LEMON GLAZE:
  22. 22
    Combine two cups sifted icing sugar and three tablespoons of fresh lemon juice to
  23. 23
    make a thin glaze

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1356.8kcal
% Daily Value *
Total Fat 47.9g74%
Saturated Fat 9.6g48%
Cholesterol 559.5mg187%
Sodium 1931.0mg81%
Total Carbohydrate 204.1g69%
Dietary Fiber 2.4g10%
Sugars 92.4g
Protein 30.4g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cake, chiffon, dessert, eggs, flour, juice, lemon, oil, powder, salt, separated, sugar, title, vegan, vegetable, vietnamese, water
Read it online: https://www.chefs-mate.com/recipe/lemon-chiffon-cake/