Recipe: Tasty Fresh Lemon Chiffon Cake

Fresh Lemon Chiffon Cake. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired.

In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Anyway I wanted the LIGHT fresh taste of lemon but the cake was dominated by the heavy pie filling. Since this is a good basic chiffon recipe I decided to tweak it a little. You can cook Fresh Lemon Chiffon Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fresh Lemon Chiffon Cake

1. You need 125 grams of Cake flour.
2. It's 5 grams of Cornstarch.
3. Prepare 5 of Egg (medium size).
4. It's 50 grams of ★Sugar.
5. Prepare 60 grams of ●Sugar.
6. Prepare 1 of Lemon.
7. Prepare 50 ml of ▲Lemon juice.
8. You need 1 of ▲Grated lemon peel.
9. You need 30 ml of Vegetable oil.

Serve the Lemon-Orange Chiffon Cake for a universal thumbs up. Topping off this sweet treat with a delicate embellishment gorgeously completes the dish. This quintessentially Southern and citrusy cake needs to be at the center of the table during you next celebration. Lemon is one of those flavors that I rarely crave and definitely gets neglected because of that.

Fresh Lemon Chiffon Cake instructions

1. Rinse the lemons well with water, rub salt (not listed) into the lemon skins, and remove the wax in the surface. After rubbing it all over, wash to get rid of the salt, and grate the lemon skin. Cut it in half, and squeeze out 50 ml of lemon juice. Remove the seeds, etc..
2. Divide the egg yolks and whites. Add the ★ sugar to the egg yolks and whip with a whisk until it takes on a mayonnaise-like consistency. After it has turned white, add in the vegetable oil, lemon juice, and grated lemon skin in that order. Place a baking pan into the oven and preheat to 170ºC (160ºC if using a gas stove)..
3. Use the • sugar for the egg whites. First, mix the egg whites with the blades of the mixer. Then beat using a hand mixer at high speed. Add in half of the sugar, beat on high for 2 minutes. Add the rest of the sugar and turn it into a proper meringue. Reduce to a low speed in order to even out the consistency, whip for about one minute, and it's done!.
4. Sift both the cake flour and cornstarch together into the egg yolk bowl from Step 2, switch to a rubber spatula, and mix roughly. Add 1/3 of the meringue at a time. First, make sure to mix the meringue and egg together properly. For the remaining two times, make sure not to break the air bubbles in the meringue..
5. Pour the batter from Step 4 into a mold. Pour from a height if possible. After pouring all of the batter into the mold, lightly rap the mold against the table to remove air pockets. This will smooth the surface and remove excess air. Reduce the heat of the oven to 160°C and bake for 35-40 minutes..
6. Take it out of the oven after baking, stick a toothpick, and it is done if nothing sticks to the toothpick. Immediately flip it over onto a bottle with a tall neck or similar item, and let it cool as is. Serve with cream..

It's always an "Ok…I guess I'll make lemon cake" idea until I taste the fresh, tart lemon flavor. My taste buds dance a jig and I wonder why it took me so long to come back home to a lemon dessert. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lime wedges, if desired.