Lemon Chiffon Cake … I really should have called it Lemon Chiffon Dream … if you’re looking for a tender, moist, not-too-sweet slice of bliss … look no further!
Today is my “Food Photography Meets Still Life Photography” post over at Kim Klassen dot com. I can still hardly believe I’m writing a monthly post for Kim … but yet … there I am …
I like to measure out all ingredients beforehand … this helps me to not forget anything, and when using cute little bowls and cups, it makes it a lot more fun!
… I’m still drawn to those black backgrounds …
Please try this! It may look daunting but it’s very easy!
- 2 1/4 cups sifted cake flour
- 1 1/4 cups sugar
- 1 tbsp baking powder
- 1 tsp salt
- 5 large egg yolks
- 3/4 cup water (I used lemon juice)
- 1/2 cup vegetable oil
- 1 tsp grated lemon zest
- 1 tsp vanilla
- 8 large egg whites
- 1/2 tsp cream of tartar
- 1/4 cup sugar
- Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
- Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
- Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
- Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.
Thanks so much for dropping by today!
So, let me know if you bake this cake, and if you like the way it turns out!