Ingredients with Measurements:
- For the cake:
- 1 1/2 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 water
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- For the lemon curd filling:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cut into small pieces
- 1 tablespoon lemon zest
Special equipment needed:
- 10-inch tube pan
- Hand mixer or stand mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
Step-by-step instructions:
For the cake:
1. Preheat the oven to 325°F. Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the oil, egg yolks, water, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. In another mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer until stiff peaks form.
6. Gently fold the egg whites into the cake batter until no white streaks remain.
7. Pour the batter into the prepared tube pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
For the lemon curd filling:
1. In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the lemon juice, sugar, and eggs.
2. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
3. Remove the mixture from the heat and whisk in the butter and lemon zest until smooth.
4. Let the lemon curd cool to room temperature.
To assemble:
1. Once the cake has cooled completely, run a knife around the edges of the pan to loosen the cake.
2. Remove the cake from the pan and slice it in half horizontally.
3. Spread the lemon curd filling evenly over the bottom half of the cake.
4. Place the top half of the cake back on and press down gently.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 55-60 minutes
5. Temperature:
- Oven temperature: 325°F
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 370 per serving
- Fat: 16g
- Carbohydrates: 52g
- Protein: 6g
- Sodium: 190mg
- Sugar: 39g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or melted butter.
- All-purpose flour can be substituted with cake flour.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Fresh lemon juice can be substituted with bottled lemon juice.
Variations:
- Add 1/2 cup of poppy seeds to the cake batter for a Lemon Poppy Seed Chiffon Cake.
- Use lime juice and zest instead of lemon for a Lime Chiffon Cake with Lime Curd Filling.
- Add a layer of fresh berries between the cake and lemon curd filling for a Berry Lemon Chiffon Cake.
Tips and tricks:
- Make sure to use room temperature eggs for the cake batter and lemon curd filling.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the cake cool completely before slicing and filling with the lemon curd.
- Refrigerate the cake for at least 30 minutes before slicing to make it easier to cut.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The cake can be served cold or at room temperature.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish with fresh berries and mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been cooked long enough or the egg whites may not have been beaten enough.
- If the lemon curd filling is too thin, it may not have cooked long enough or the eggs may not have been beaten enough.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Chiffon cake was invented in the 1920s by Harry Baker, a California insurance salesman who was also an amateur baker.
Flavor profiles:
- Lemon chiffon cake is light and airy with a bright, tangy lemon flavor.
Serving suggestions:
- Serve the cake on a cake stand for a beautiful presentation.
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