Baking with Oil... Lemon Chiffon Cake

 This is an excellent recipe for a lemon chiffon cake. It has a great texture and taste.
 It calls for oil instead of butter or shortening.  The oil is the secret ingredient that makes this cake a success.
 Take note that it also calls for cake flour not all purpose. There is a difference and chiffon and angel food cakes need cake flour. Any flour left over will keep well in the freezer in a freezer bag. 
 This type of cake is great alone or as a base for a trifle, shortcake or with ice cream. Do not grease the pan or it will not rise. I have an angel food cake pan with a removable bottom that I use just for this type of cake.  
Lemon Chiffon Cake
Ingredients
2 cups sifted cake flour (sift before measuring)
1 cup sugar
1 tablespoon baking powder (this is the correct amount)
1/2 teaspoon salt
1/2 cup vegetable oil (Not Olive oil)
1/2 cup lemon juice (about 4 lemons)
2 teaspoons finely grated lemon peel
1/4 cup water
6 eggs separated
1/2 teaspoon cream of tarter
Powdered sugar for a garnish
Directions
Preheat the oven to 325 degrees F. Set aside a 10-inch ungreased tube cake pan.
In a large bowl, whisk the flour, sugar, baking powder and salt.
Place the oil, lemon juice, water, vanilla and lemon zest in a large measuring cup. Stir in the egg yolks.
Make a well in the bowl of the flour mixture and pour the wet mixture in. Whisk until the two mixtures are just combined.
In a medium bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the whites until stiff. Fold into the cake batter until no more streaks of white appear. Pour the batter into the cake pan and bake in the oven until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Remove the pan from the oven and invert to cool for 1 hour. If your pan does not have legs, invert the pan onto the neck of a bottle. Once cooled, use a thin spatula to loosen the sides of the cake from the pan. Gently pull the cake to separate it from the pan. Dust with confectioners’ sugar when cool. 


7 comments:

  1. YUMMY! Lemon is one of my favorites.

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  2. Can you bake a chiffon cake in a bundt pan? I feel pretty silly having to ask, but...I really don't know!

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    1. I haven't tried that but I guess I would say no just because it would be hard to remove it without chunks of it staying in the pan. Here is a link to the pans you can use for angel cake which will work with the chiffon cake also.

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  3. Thanks, Myrna! Whenever you're ready with that link, I'll go have a look!

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    1. Sorry Sue, I got distracted and didn't get it in the post. If this doesn't let you link to it, copy and paste it in your browser.
      http://dish.allrecipes.com/cake-pan-size-conversions

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  4. I love chiffon cakes and will probably make this for my birthday next month.
    Only difference, & for my dear sweet hubby, I know he would prefer a lemon glaze in place of the powdered sugar;(he does have a sweet tooth for thick layer of icing or glazes)
    Thanks Myrna.
    Have an enjoyable weekend.

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    1. It would make a nice birthday cake. I have glazed this cake and it works well. We have fog and rain coming in, Fall is coming.

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