Chiffon cake

Chiffon cake


  • seven massive eggs, separated, space temperature
  • 2 cups all-goal flour
  • one-one/2 cups sugar
  • three teaspoons baking powder
  • 1 teaspoon salt
  • 3/four cup water
  • 1/2 cup canola oil
  • four teaspoons grated lemon zest
  • two teaspoons vanilla extract
  • one/2 teaspoon cream of tartar
  • one/3 cup butter, softened
  • three cups confectioners’ sugar
  • 4-one/two teaspoons grated lemon zest
  • 1/four cup lemon juice
  • Dash salt


  • Preheat oven to 325&deg.
  • Sift flour, sugar, baking powder and salt together twice spot in an additional huge bowl. In a tiny bowl, whisk egg yolks, water, oil, lemon zest and vanilla until finally smooth. Add to flour mixture beat until finally effectively blended.
  • Add cream of tartar to egg whites with clean beaters, beat on medium speed just until finally 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. Minimize by means of batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or till top springs back when lightly touched. Right away 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 modest bowl, combine frosting components beat till smooth. Spread more than cake.

Whilst I did not make this recipe, I have created chiffon cakes utilizing my mother’s recipe for pineapple chiffon cake. She produced the best cakes I can keep in mind tasting. I will try out this 1 as well as it is rather considerably the identical as hers with no the pineapple.

I prepped this cake as I would a typical angel food cake. I seperated the eggs, i mixed the dry ingrediants in a seprate bowl, I beat the whites with the tartar and three/4 cups of sugar, scraped into one more bowl given that I only have 1 bowl for my kitchenaid. add the yolks, liquids, and so on and then the flour to the dirty bowl, mix ontil combined. scrape down bowl, fold in whites, place in an angel food pan bake at 350 for an hour. When I created it as the recipe advised, it did not flip out.

The taste of this cake is a quite subtle lemon which I adore. I did not make any adjustments this time. Subsequent time I think I will make the frosting just a bit thicker: it came out in a consistency between glaze and frosting so it did not look quite so quite when I “frosted” the cake. This is only a minor alter I wouldn’t change anything at all else!

Wished a alter from an angel foods cake I make with a recipe from Canadian Living – to which I add lemon and at times lime zest – or a combination. This was an excellent cake! I did use mostly lemon juice in place of the water right after studying the testimonials. Will definitely be creating many instances. In response to the evaluations I read through about the cake getting dense – which mine wasn’t – it is Very important to GENTLY FOLD in the beaten egg whites. Also DO NOT grease your cake pan. I realized from my Mom as a extremely youthful lady and have in no way had a difficulty with angel food or chiffon cakes. A note to people who claim to be good bakers and then throw out their benefits due to lack of taste – mash up some strawberries or make a rhubarb compote or use other fruit to drizzle in excess of the pieces on the plate. I can not abide people who have no clue on how to conserve what they say is tasteless and end up wasting excellent food.

This is scrumptious . Will take a small time but well well worth it. Huge hit with visitors

I bake this cake especially for my grandmother she LOVES IT the only factor I do distinct is I shave my lemons and shred the shavings as an alternative of zesting. I am going to bake one appropriate now!

I produced this for my mom for her birthday. She often loved the chiffon cakes my grandmother employed to make and her preferred flavor is lemon. It turned out wonderful! I even had a recipe book from my grandmother with her banana chiffon cake recipe, and the components for the cake are almost specifically the identical (except for the fruit, of program). Also, the frosting for this cake is wonderful! It tastes like Pez lemon candy to me (sweet and tart) and goes really effectively with the cake.

My 1st attempt at producing a chiffon cake. This is DIVINE! Thank you.

Great cake! Everybody loved it! You can substitute lemon juice for water to give the cake a more intense lemon taste.

I dwell in Colorado so I was anxious. Was my initial attempt to a chiffon kind cake and it was a accomplishment. I added a quarter cup of flour for the altitude, and utilized lemon juice for water. Otherwise followed the recipe precisely. Baked to 55 min and allow it stay in there for one more 7 min (aimed for 5 but got sidetracked). It fell out of the pan even though cooling onto the plate I had it upside down more than. Glad I planned for “just in situation” given that it raised only to the leading of the pan. Picture ideal.

Leave a Reply

Your email address will not be published. Required fields are marked *