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.
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
CITRUS CHIFFON CAKE
Categories Cake Citrus Egg Dessert Bake Vegetarian Oscars Mother's Day Graduation Orange Gourmet
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter and flour pan, knocking out excess flour.
- Into a large bowl sift together flour, 1/2 cup granulated sugar, baking powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil, orange juice, zests, and vanilla and whisk mixture into flour mixture until batter is smooth.
- In another large bowl with an electric mixer beat whites with cream of tartar until they just hold soft peaks. With mixer on low speed gradually add remaining 1/4 cup granulated sugar and beat until whites hold stiff, glossy peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly. Spoon batter into pan (batter will reach top of pan).
- Bake cake in middle of oven until golden and a tester comes out clean, about 40 minutes. Immediately invert pan onto a rack and cool cake completely in pan upside down on rack. Run a thin knife around outer edge of pan and turn cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept in an airtight container at cool room temperature.
- Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.
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