Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup water
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together vegetable oil, egg yolks, lemon juice, lemon zest, and water.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. In another mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into an ungreased 10-inch tube pan.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and invert the pan onto a cooling rack. Let cool completely.
10. Once cooled, run a knife around the edges of the pan to loosen the cake. Remove from the pan and place on a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
325°F (160°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 290
Total fat: 12g
Saturated fat: 2g
Cholesterol: 105mg
Sodium: 190mg
Total carbohydrates: 41g
Dietary fiber: 1g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or any other neutral-flavored oil.
- Fresh lemon juice can be substituted with bottled lemon juice, but fresh is recommended for the best flavor.
- Lemon zest can be omitted if not available.
Variations:
- Orange Chiffon Cake: Substitute fresh orange juice and zest for the lemon juice and zest.
- Lime Chiffon Cake: Substitute fresh lime juice and zest for the lemon juice and zest.
- Chocolate Chiffon Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients and reduce the flour to 1 1/2 cups.
Tips and tricks:
- Make sure to use a clean, dry mixing bowl when beating the egg whites to ensure they reach stiff peaks.
- Inverting the cake pan onto a cooling rack allows the cake to cool evenly and prevents it from collapsing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To refresh the cake, place it in a 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or lemon slices.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the egg whites may not have been beaten to stiff peaks.
- If the cake is difficult to remove from the pan, run a knife around the edges and try inverting it again.
Food safety advice:
Make sure to use fresh eggs and wash your hands and all surfaces that come into contact with the eggs to prevent the risk of salmonella.
Food history:
Chiffon cake was invented in the 1920s by a California baker named Harry Baker. It became popular in the 1940s and 1950s and is known for its light and fluffy texture.
Flavor profiles:
This Classic Lemon Chiffon Cake has a bright and tangy lemon flavor with a light and airy texture.
Serving suggestions:
Serve this cake as a dessert or for a special occasion like a birthday or bridal shower.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A