Lemon Chiffon Cake Food

LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
• Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
• Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
• Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
• Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
• In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
• Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
• Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

FRESH LEMON CHIFFON CAKE

Steps:

• Have frosting ready and at the temperature you like to frost with.
• Preheat oven to 320°F.
• Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
• Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
• Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
• Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
• Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
• To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

LEMON CHIFFON DESSERT

Steps:

• Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
• Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
• Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
• Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
• Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
• Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

LEMON CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
• In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
• Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
• In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
• In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
• Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
• Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
• Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
• When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
• Allow the cake to cool for at least an hour.
• When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
• Spread the frosting on top of the cake.

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
• In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
• In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
• Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
• Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
• Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
• Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
• Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.

APRICOT LEMON CHIFFON CAKE

Steps:

• Place a rack in center of oven, and preheat to 325*F.
• To make Cake:.
• Place egg whites and cream of tartar in a medium bowl. Beat, using an electric mixer on high, for 2 to 3 minutes, until stiff peaks form. Set aside.
• Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon peel in a large bowl, and with same beaters used to beat egg whites(don't bother cleaning them), blend on low speed for 1 minute. Stop, and scrape down the sides of bowl with a spatula. Increase the mixer speed to medium, and beat for 2 minutes longer. Scrape the side down if needed. The batter should look well blended.
• Turn the beaten egg whites out on top of the batter, and with spatula, fold the whites into the batter until the mix is light but well combined. Pour the batter into an ungreased 10" tube pan(or bundt), smoothing the top with the spatula.
• Bake the cake until it is golden brown and springs back when lightly pressed, 48 to 52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter so it is right side up.
• To make Glaze:.
• Place sugar, lemon juice, nectar, and lemon peel ini a medium bowl. Blend with electirc mixer on low speed for 1 minute. Spread glaze on top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes, then slice, and serve. Enjoy!

CHIFFON CAKE

Steps:

• Preheat the oven to 170°C. Separate the egg yolks and egg whites into two large mixing bowls.
• Whisk the egg yolks along with 20g sugar, flour, oil, milk, baking powder, and vanilla extract and set aside. Do not over-whisk.
• Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments (20g at a time) and add the cream of tartar.
• Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.
• Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.
• Grease the bottom of an 8-inch tube pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 40-50 mins, or until a toothpick inserted into the centre comes out clean.
• If you are using an angel-food cake pan, place the pan upside-down on a wire rack. If you are using a chiffon cake pan, place the pan upside-down on a tall heavy bottle. Cooling the cake upside-down will help it stretch downwards instead of collapsing.
• Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides.

BEST POPPY SEED CHIFFON CAKE

Steps:

• In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

LEMON CHIFFON CAKE

Steps:

• In a bowl, sift together flour, SPLENDA, baking powder and salt.
• Make a well in centre of flour mixture.
• Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
• Beat with mixer at medium speed until smooth.
• Beat egg whites with cream of tartar until very stiff peaks form.
• Add batter and fold in gently.
• Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
• Bake at 325F (160C) for about 50 minutes.
• Invert pan and cool for 45 minutes.
• Gently loosen cake from pan.
• LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
• Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.

LEMON CHIFFON CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil the bottom only of a 10-inch tube pan with canola oil spray.
• In a large bowl, sift in the flour, then stir in the vanilla extract, lemon extract, and lemon zest.
• In a separate bowl, with an electric mixer beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 1 to 2 minutes. Gradually add the agave nectar and increase to high speed. Beat until stiff and glossy, but not dry, about 1 minute. Gently fold the egg whites into the flour mixture. Spoon the batter into the prepared pan. Using a serrated knife, cut though the batter to remove any air bubbles. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and invert on a cooling rack to cool completely.
• To prepare the frosting, in a saucepan bring the agave nectar to a boil over medium heat. Let simmer for 3 to 4 minutes, stirring occasionally, then set aside. In the top of a double boiler, over medium heat, beat the egg whites, cream of tartar, and lemon juice with an electric mixer, or by hand with a balloon whisk, for 4 to 5 minutes, until light and foamy. Slowly drizzle the hot agave nectar into the egg whites, beating constantly for another 4 to 5 minutes, until the frosting is thick. Beat in the lemon extract and vanilla extract and beat 2 minutes more. The frosting should be smooth, fluffy, and of spreading consistency.
• When the cake has cooled completely, slice it in half horizontally using a serrated knife. Fill the cake with half the frosting and some blueberries. Top with the other cake half. Spread the remaining frosting on top and garnish with the remaining blueberries. Serve soon after frosting to maintain this cake's light, airy texture.