Monday, June 28, 2010
A lemon chiffon cake
I decided to make a cake for my fabulous friends birthday. Originally I was thinking of making my classic cupcakes but decided to take the plunge and make something new. I stumbled upon a lemon chiffon cake recipe and thought that a zesty lemon mouthful would be perfect for a summer evening.
It turned out perfectly and was a big hit at the birthday party :)
so I thought I would share the recipe with you:
3-4 large lemons
2 1/4 cups cake (soft-wheat) flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil (canola or vegetable)
1/4 cup water
6 large eggs, separated at room temperature
1/2 teaspoon cream of tartar
preheat oven to 325 f (165 c) position rack in the middle.
grate lemon zest and set aside. Juice lemons, you will need 1/2 cup of the lemon juice.
(Have ready a tube pan ready!)
In a clean bowl stir flour, granulated sugar, baking powder and salt with a fork.
IN a separate clean bowl combine, oil, water, egg yolks, lemon juice, and lemon zest. beat with a whisk until well mixed.
Gently fold the dry ingredients into the wet using a rubber spatula until batter is smooth.
In a clean bowl mix egg whites and cream of tartar, beat on medium/high speed until soft peaks form.
Using spatula gently fold in soft peaks with batter mix. the mix should be smooth but foamy.
Pour mixture evenly into tube pan
Bake for 45-50 minutes (until toothpick inserted comes out clean)
place inverted pan onto cooling rack, leave to cool in pan for 45 minutes
ta da your done!
now have fun decorating
To decorate my cake I sliced through it, mixed vanilla frosting with lemon juice and spread a thick layer and then sandwiched it back together. I then drizzled some more of the frosting over the top and decorated with fresh strawberries and a sprinkle of confectioners sugar.