Lemon Chiffon Cake With Strawberry Frosting 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.

STRAWBERRY FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
• Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

LEMON CHIFFON PIE

Steps:

• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
• In a small bowl, stir the water and vinegar together.
• Add the vinegar mixture and pulse briefly¿it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour.
• Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling.
• Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
• Meanwhile, sprinkle the gelatin over cold water and let dissolve.
• Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue.
• Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
• Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream.

LEMON CHIFFON CAKE WITH STRAWBERRY SAUCE

Steps:

• Cake: Preheat oven to 350°F.
• From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
• Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
• When soft peaks begin to form, slowly add the sugar, a little at a time.
• Beat on high 1-2 minutes or until soft peaks form and then set aside.
• In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
• Add vanilla, lemon juice and zest and mix well.
• To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
• Mix on low until blended.
• Fold into beaten egg whites.
• Pour into ungreased angel food cake pan or 9-inch tube pan.
• Bake 35 minutes.
• Remove from oven and allow to cool completely before removing the cake.
• Serve with the sauce of your choice.
• SAUCE: Place strawberry preserves in a small saucepan.
• In small bowl, mix together the potato starch and wine, then add to the preserves.
• Heat on medium-high until it begins to boil.
• Reduce to low and stir until thickened.
• Remove from heat.
• Fold in the pineapple preserves and strawberries.
• Pour some over the cake or cake slices, sprinkling with almonds.

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.

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.

STRAWBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

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.

CHOCOLATE POUND CAKE WITH STRAWBERRY FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
• For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
• Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
• Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
• Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
• For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
• If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
• To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.