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
- 1/2 cup water
- 7 large egg whites
- 1/2 teaspoon cream of tartar
For the Mascarpone Frosting:
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Piping bag (optional)
Step-by-step instructions:
For the Lemon Chiffon Cake:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, lemon juice, lemon zest, and water.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. In another bowl, beat the egg whites and cream of tartar with an electric mixer 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 and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Invert the cake onto a wire rack and let it cool completely before frosting.
For the Mascarpone Frosting:
1. In a mixing bowl, beat the mascarpone cheese until smooth.
2. Add the heavy cream, powdered sugar, and vanilla extract, and beat until stiff peaks form.
3. Transfer the frosting to a piping bag (if using) and pipe onto the cooled cake.
Time:
Preparation time: 30 minutes
Cooking time: 55-60 minutes
5. Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Per serving:
Calories: 440
Fat: 27g
Saturated Fat: 12g
Cholesterol: 170mg
Sodium: 200mg
Carbohydrates: 44g
Fiber: 0g
Sugar: 29g
Protein: 7g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Vegetable oil can be substituted with canola oil or melted butter.
- Fresh lemon juice can be substituted with bottled lemon juice, but fresh lemon juice is recommended for the best flavor.
- Mascarpone cheese can be substituted with cream cheese or whipped cream, but the flavor and texture will be different.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Chiffon Cake.
- Top the cake with fresh berries or a lemon glaze instead of the mascarpone frosting.
- Add a layer of lemon curd between the cake layers for extra lemon flavor.
Tips and tricks:
- Make sure to use an ungreased tube pan for the cake to rise properly.
- When folding in the egg whites, be gentle to avoid deflating the batter.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or edible flowers for a pop of color.
Garnishes:
- Fresh berries
- Lemon slices
- Edible flowers
Pairings:
- A cup of hot tea or coffee
- A glass of sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Lemon bars
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough.
- If the cake sticks to the pan, run a knife around the edges to loosen it before inverting it onto the wire rack.
Food safety advice:
- Make sure to use fresh eggs and wash your hands and utensils thoroughly before and after handling them.
- Store the cake in an airtight container to prevent contamination.
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 airy texture.
Flavor profiles:
The Lemon Chiffon Cake is light and fluffy with a bright lemon flavor. The Mascarpone Frosting is creamy and slightly tangy.
Serving suggestions:
Serve the Lemon Chiffon Cake with Mascarpone Frosting as a dessert for a special occasion or afternoon tea.
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