Ingredients with Measurements:
- 2 cups cake 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 teaspoon vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Mixing bowls
- Sifter
Step-by-step instructions:
Preheat the oven to 325°F.
1. In a mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the vegetable oil, egg yolks, lemon juice, lemon zest, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
4. In another mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
5. Gently fold the egg whites into the batter until just combined.
6. Pour the batter into an ungreased 10-inch tube pan.
7. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
For the Lemon Cream Cheese Frosting:
1. In a mixing bowl, beat the cream cheese and butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until well combined.
3. Spread the frosting over the cooled cake.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
5. Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 520
Fat: 23g
Saturated Fat: 10g
Cholesterol: 140mg
Sodium: 260mg
Carbohydrates: 75g
Fiber: 0g
Sugar: 60g
Protein: 6g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Fresh lemon juice can be substituted with bottled lemon juice.
- Cream of tartar can be substituted with white vinegar or lemon juice.
Variations:
- Add blueberries or raspberries to the batter for a fruity twist.
- Substitute the lemon juice and zest with lime or orange for a different flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Inverting the cake pan immediately after baking helps prevent the cake from collapsing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate with fresh berries.
Garnishes:
Fresh berries, lemon slices, or mint leaves.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake sinks in the middle, it may not have been baked long enough. Check the cake with a toothpick before removing it from the oven.
Food safety advice:
Make sure to use fresh eggs and wash your hands before handling food.
Food history:
Chiffon cake was invented in the 1920s by Harry Baker, a California baker.
Flavor profiles:
The lemon chiffon cake is light and fluffy with a tangy lemon flavor. The cream cheese frosting adds a creamy sweetness to the cake.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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