Homemade Recipe: Yummy Lemon Chiffon Cake with Caramel Chocolate Sauce

Lemon Chiffon Cake with Caramel Chocolate Sauce. Bake this light, fluffy classic caramel cake to share with the family. Decked with icing flowers, it's almost too pretty to eat! This caramel cake starts with a basic chiffon cake.

With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it's like eating air! Chiffon cakes are extremely popular in Japan, probably more so than the U. You can cook Lemon Chiffon Cake with Caramel Chocolate Sauce using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lemon Chiffon Cake with Caramel Chocolate Sauce

1. You need 1 cup of flour.
2. You need 1 teaspoon of baking powder.
3. Prepare Pinch of salt.
4. Prepare 4 of eggs (egg whites and yolks separated).
5. Prepare 1 cup of sugar.
6. It's 1/2 cup of cooking oil.
7. Prepare 2 tablespoons of lemon juice.
8. Prepare 1 teaspoon of vanilla essence.
9. It's of for the sauce:.
10. You need 1 cup of brown sugar.
11. Prepare 1/2 cup of butter.
12. You need 1/4 cup of milk.
13. Prepare 1 cup of chocolate, melted.
14. You need 1 teaspoon of vanilla essence.

There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots. For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake.

Lemon Chiffon Cake with Caramel Chocolate Sauce instructions

1. In one bowl, mix together all the dry ingredients. In another bowl, put add the egg yolks and sugar and beat with electric hand mixer until thick and creamy. Gradually add the cooking oil and continue beating, adding the vanilla essence and lemon juice..
2. Pour the egg mixture into the dry ingredients and fold in until just mixed. Beat the egg whites to soft peaks and fold into the batter until there are no traces of egg white. Pour into well greased, flour dusted baking pan. Bake at 180 degrees centigrade for 20-25 minutes or until golden brown..
3. FOR THE SAUCE: Bring brown sugar, butter, chocolate and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Cool and pour over the cake..
4. Bon appetit.

Meanwhile, make the salted caramel: heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.