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Lemon Glow Chiffon Cake




Source of Recipe


Internet


Recipe Introduction


This delectable cake is an adaptation of a recipe from The Cake Bible by Rose Levy Beranbaum. It looks complicated, but really is NOT. Read through it a few times and go to the website to see her more detailed notes, if you like. Everyone who tasted this cake loved it. I served it with Microwave Lemon Curd (found in the “Jams & Jellies” section of this webpage. You will need a 10-inch tube pan – with or without a detachable bottom. I always line just the bottom with a ring of parchment paper. The only thing that I changed was to double the amounts of lemon juice and lemon zest (already doubled in the ingredients section).


Recipe Link: https://www.mycookingjourney.com/lemon-glow-chiffon-cake-baking-partners/

List of Ingredients




DRY INGREDIENTS:
225 gms Cake flour
1 1/2 cups sugar caster
1/2 t. salt
1/2 t. baking soda

WET INGREDIENTS:
3 T. lemon zest
3 Egg yolks
2/3 c. water, room temp
1/2 c. vegetable oil
4 T. freshly squeezed lemon juice
1 t. vanilla

MERINGUE:
7 Egg whites
1 1/4 t. cream of tartar
2 T. sugar


Recipe



Separate the eggs and bring to room temperature. You will use the whites for the meringue and three of the yolks for the cake base. Refrigerate the other yolks for another use. Heat the oven to 325F. Have the tube pan ready – DO NOT grease the pan (I confess that I do brush the very bottom of the pan with a little oil to help the parchment paper stay in place – but only a touch).

Put the sugar and lemon zest into a large bowl. Work these two together very well – until the sugar becomes grainy and the mixture is very aromatic. Mix the flour, salt, and baking soda together and add to the sugar mixture. Mix well. Make a well in the middle of this mixture and add the egg yolks, water, oil, lemon juice and vanilla. Whisk together very well. There shouldn’t be any lumps.

TO MAKE THE MERINGUE:
Add the egg whites to a VERY clean mixing bowl. Beat until they are foamy. Add the cream of tartar and beat on medium speed until the soft peak stage. Slowly add in the 2 T. sugar and continue to beat until the stiff peak stage.

Gently fold the meringue into the cake base mixture by thirds. You want it completely incorporated but be careful not to “deflate” the egg whites.

Place the batter into the tube pan. Run a knife around the batter to prevent air pockets. DO NOT place the tube pan on a baking sheet to cook – air needs to be able to circulate throught the middle of the tube pan. Bake for 50-55 minutes. The cake should pass the toothpick test and bounce back when pressed with a finger. Remove from the oven and invert over a wine bottle to cool. When COMPLETELY cooled run a blunt knife against the edge of the cake and the pan to loosen the cake. If your pan has a removable base gently take the cake out of the pan with the base intact. Run the knife until the bottom of the cake and carefully remove the cake. If your pan doesn’t have a removable base invert the pan onto a surface and ease it out. You may need to run the knife around the sides more, but if you’ve used the ring of parchment paper on the bottom, it should come out. Place on a serving dish. You can dust with 10X or serve with a sauce.

NOTE: The cake can sit, covered, at room temperature for 3 days. It can be refrigerated for 10 days or frozen up to a month.

Make 12 servings.