Lemon Chiffon Cake

Lemon Cake – sweet and tart.  Lemon Chiffon Cake – sweet, light, airy & tart.  One of my favorite desserts is Lemon cake, especially a chiffon cake.  When my mom gave me a bag of Meyer lemons recently, I knew exactly what I wanted to make.  This is an easy cake to make, but it does take some time.  One of the most important steps is the sifting of the dry ingredients – twice.  This is part of what makes the cake so light & airy.  No fancy tools needed – I just used a sieve over a bowl.  The second sifting was into a second bowl.  I then used the first bowl to mix up the wet ingredients.  Recipe below is without using essential oils – I used lemon essential oils in my cake.  I noted where the change was made.  Don’t have lemon essential oils?  You can purchase some here.  I hope you enjoy this recipe!

 

7 eggs, at room temperature, separated

2 cups flour

1 1/2 cup sugar

3 tablespoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup water (I used olive oil)

4 teaspoons grated lemon peel*

2 teaspoons vanilla

1/2 teaspoon cream of tartar

 

Topping:

1/3 cup Earth Balance or your choice of non-dairy “butter”

1 1/2 cup powdered sugar

1/4 cup lemon juice

4 1/2 teaspoons grated lemon peel*

dash salt

 

Preheat oven to 325°F.

Sift flour, sugar, baking powder and salt twice.  Set aside

Whisk egg yolks, water, oil, lemon peel (or 35-55 drops lemon essential oils if using instead) and vanilla until smooth.  Combine with flour mixture until well combined.  Set aside.

Add eggs to clean bowl, add cream of tartar.  Using clean beater/beaters, beat until stiff but not dry.  Gently fold about 1/4 of egg whites into flour mixture; once combined, gently fold in remaining egg whites.

Pour batter into a 9.5 inch or 10 inch tube (angel food cake) pan; cut through batter with a butter knife to remove air pockets.

Bake on lowest rack of oven at 325°F for 50-55 minutes, or until top springs back when lightly touched.

Remove from oven & immediately invert pan; cool for 1 hour.  Flip back over, and, using a butter knife, carefully cut around edge & center tube to release cake from pan.  Lift out, and if needed, use knife to carefully cut bottom of tube insert away from cake.  Invert onto cake plate.

For the topping, combine all ingredients (2-3 drops lemon essential oil in lieu of lemon peel, if using) until well combined.  Slowly pour over cooled cake.

 

*cake = 40 to 60 drops lemon essential oil

*topping – 2  to 3 drops lemon essential oil

 

Enjoy!

 

Do you like lemon desserts?  Comment & let me know.

 

 

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