LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY RHUBARB CHIFFON CAKE
A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
- Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
- Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
- In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
- Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
- To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 0 g
ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
- Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.
LEMON CHIFFON CAKE
This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 66.9 g, Cholesterol 173.5 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 343.8 mg, Sugar 48.2 g
LEMON CHIFFON CAKE
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 7-inch cake
Number Of Ingredients 11
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.
LEMON CHIFFON CAKE WITH STRAWBERRY SAUCE
This is a wonderfully easy cake to make for Passover. It has a nice light lemon taste and the strawberry sauce is a great compliment. However, feel free to use the sauce of your choice or other accompaniment. Serve the sauce warm or at room temperature. The sauce can be made several days ahead and brought to room temperature to serve. The sauce makes 2 cups. I let each person apply their own sauce rather than pouring over the entire cake. This recipe was originally found in the "Let My People Eat!" cookbook.
Provided by Ducky
Categories Dessert
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 335.5, Fat 15, SaturatedFat 2.2, Cholesterol 52.9, Sodium 184.1, Carbohydrate 46.8, Fiber 0.8, Sugar 30.1, Protein 3.8
LEMON CHIFFON CAKE
Make and share this Lemon Chiffon Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 461.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 122, Sodium 385.9, Carbohydrate 72.1, Fiber 0.7, Sugar 54.7, Protein 5.9
RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING
On the Kids Baking Championship finale, Duff and co-judge Valerie Bertinelli chose Rebecca Beales's 3-tiered, 12-layer cake as the best of the bunch. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.
Provided by Food Network
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
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.
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- Preheat the oven to 325°F. Have on hand an ungreased 10" round angel food cake pan., Sift into a large mixing bowl the flour, baking powder, sugar, and salt., Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice.
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- Pour the batter into the pan., Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes (or an additional 5 to 10 minutes if using a tube pan), until a cake tester or toothpick inserted into the center comes out clean., Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle., When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate.
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