Sunday, May 19, 2013

Lemon Chiffon Cake


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I saw this Lemon Chiffon Cake on Little Miss Celebration blog.  Through the gift card giveaway that I am a part of I got to meet Cindy.  From looking at Cindy's blog her and I have a lot of the same favorites.  When I saw this Lemon Chiffon Cake I knew I would be making it.  Then today I see she has posted Browned Butter Almond Torte with Browned Butter Glaze.  Another two of my favorites, Almond and Browned Butter.  You can bet on seeing this cake on my blog in the near future!

I was surprised when I looked up the history of Chiffon Cake on Wikipedia.  Chiffon Cake was invented in 1927 by Harry Baker.  He kept his recipe a secret until  1947 when he sold it to General Mills.  Chiffon cake is very light and made with vegetable oil, egg whites, sugar,flour and baking powder.  It is like an Angel  Food Cake.

This cake calls for cake flour.  I did not have any cake flour but found on how to make cake flour.  It was really simple.  Click her for the instructions for cake flour.

I used Meyer Lemons in my cake.  Meyer lemons are a cross between a lemon and a mandarin orange.  My cake does not taste very lemony and I wonder if it is because of these lemons I used.  It is very good, light and fluffy.  I think I am going to try different flavors next time.  Maybe a Cherry Chiffon Cake.  I am thinking about adding a package of dry cherry jello to the cake and then using a cherry limeade drink with the powdered sugar for the glaze.  I am hopping for a tart cherry flavor, so stay tuned for that one to come.

Lemon Chiffon Cake
Source: Little Miss Celebration 

2 C cake flour, sifted
1 1/2 C sugar
1 T baking powder
1/2 t salt
1/2 C oil
1/4 C fresh lemon juice
1/2 C milk
1/2 t finely grated lemon zest
6 egg whites
1/2 t cream of tarter (if using a stainless steel bowl to beat egg whites)

Lemon Glaze
1 1/2 C powdered sugar
3-4 T fresh lemon juice
1 t finely grated lemon zest

Preheat oven to 325 degrees.
1. In a large mixing bowl, combine sifted cake flour, sugar, baking powder and salt. Add oil, lemon juice, milk and grated lemon rind. Mix well.
2. Beat egg whites to soft peaks. If you are using a stainless steel bowl, add ½ teaspoon of cream of tartar when the whites are just foamy.
3. Gently fold about 1/3 of the whites into the flour mixture, then gently fold in the remaining whites.
4. Pour batter into a 10-inch Bundt or tube pan. Bake until a wooden skewer comes out clean and top springs back when you press it gently with your finger, about one hour (mine was done in 45 minutes) 
5. Cool cake in pan upside down on wire rack until completely cooled.

Lemon Glaze

To make Lemon Glaze place sifted confectioner’s sugar in a medium bowl. Add lemon juice and lemon rind; beat until smooth. Lift the spoon from the bowl; the icing should leave a thick trail when it falls back into the bowl. If it’s too thick, add more lemon juice. If it’s too thin, add a little more sifted confectioner’s sugar.
Use the icing right away. Once the cake is cool, drizzle, a little or a lot.