Mama's Kitchen
chiffon cake:
Delight your taste buds with the exquisite and refreshing flavor of Lemon Chiffon Cake. This light and airy dessert, infused with the zesty essence of fresh lemons, is a perfect treat for any occasion. The delicate balance of sweetness and citrusy tang in this cake creates a delightful symphony of flavors that is sure to leave you craving for more. Follow this simple and detailed recipe to master the art of baking a Lemon Chiffon Cake that will impress both friends and family.
Ingredients chiffon cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Granulated sugar | 1 1/2 cups |
| Vegetable oil | 1/2 cup |
| Egg yolks | 6 large eggs |
| Water | 3/4 cup |
| Lemon zest | 2 tablespoons |
| Lemon juice | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Cream of tartar | 1 teaspoon |
| Egg whites | 6 large eggs |
| Powdered sugar | 1/2 cup |
Instructions:
- Preheat your oven to 325°F (163°C) and have an ungreased tube pan ready.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, combine the granulated sugar, vegetable oil, egg yolks, water, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- In a separate clean and dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Pour the batter into the ungreased tube pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Invert the pan immediately after removing it from the oven and let it cool completely.
- Once the cake is completely cooled, run a knife around the edges to loosen it from the pan.
- Dust the top with powdered sugar before serving.
Time Duration:
- Preparation Time: 20 minutes
- Baking Time: 55-60 minutes
- Cooling Time: 2 hours
FAQs (Frequently Asked Questions):
Q: Can I use lemon extract instead of lemon zest and juice? A: While lemon extract can be used, the fresh zest and juice provide a more vibrant and natural flavor to the cake.
Q: Can I substitute vegetable oil with another type of oil? A: Yes, you can use a neutral-flavored oil like canola oil as a substitute.
Q: What should I do if I don’t have a tube pan? A: A tube pan is recommended for the best results, but you can use an angel food cake pan as an alternative.
Q: How should I store the Lemon Chiffon Cake? A: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Indulge in the delightful taste of Lemon Chiffon Cake and share the joy of this citrus-infused treat with your loved ones!