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!
Dreamy …
… I’m still drawn to those black backgrounds …
Please try this! It may look daunting but it’s very easy!
Lemon Chiffon Cake
First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.
Ingredients
Sift together:
- 2 1/4 cups sifted cake flour
- 1 1/4 cups sugar
- 1 tbsp baking powder
- 1 tsp salt
Add and beat on high speed until smooth:
- 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
Using clean beaters, beat in another large bowl on medium speed until soft peaks form:
- 8 large egg whites
- 1/2 tsp cream of tartar
Gradually add, beating on high speed:
- 1/4 cup sugar
Instructions
- 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.
Notes
Recipe from "Joy of Cooking"
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!
Sounds wonderful, I am trying not to look as sweets are my evil twin. :) Again congrats on your post on Kim’s site. Wish you the best.
Thank you so much, Barbara!
I love the dark backgrounds too! I definately have to print and make this when I feed a crowd!
Thank you Sarah … I know you would love it!
i have one cup of coffee to go. can you teleport a piece? :)
So enjoyed your post on Kim’s site and having the privilege of seeing a few more pictures from your photo shoot. I’m smitten with the “from above” shot with the tea cup added. It’s position makes me feel like I’m right there and that it’s my cup of tea that you offered me while we wait to cut into that lovely cake! I will definitely give this recipe a try. Thank you!
So happy you enjoyed it, Carol!
Beautiful photography! It looks delicious! I love the first shot on Kim’s blog with the snow in the background! You chose the perfect cake for a snowy day!
Thank you, Cathy!
Barb – the pictures turned out gorgeous – I, too, love both the dark and light backgrounds!! :) Looks yummy as well! :)
Beautiful photography! The presentation of this luscious looking cake is just wonderful! I will be trying your recipe this weekend. Thanks and congrats on presenting on Kim’s site. What a great combination! Your fans are the “winners”!
Thanks so much for the beautiful photography and the recipe. I can’t resist a new recipe to try. I will have to get a tin but I don’t mind that, any excuse to buy something new for baking is good!
Barb, You and Kim are a natural pair and so excited that you two have decided to link up. Your post on her site is awesome. This cake looks yummy and thanks for the recipe.
Barb, the pictures are gorgeous, they should be in a magazine, hopefully they will.. . . I love everything about them, the color, composition, and of course the subject matter. That cake looks heavenly.
Thank you so much Tchrina!
true love… each and every photo….
xo
Barb, I read your post on Kim’s site and then popped over here, too. I am blown away by your talent! The finished cake could be served at an upscale restaurant, and the finished photographs are professional enough for any magazine or cookbook. But what I love most is the back story – making 2 cakes and cleaning up! Honestly, your posts are a joy to read because it sounds like you enjoyed yourself – not work but fun! Thanks for the recipe and the winter inspiration!
Absolutely perfect Barb. Really admire your work. Can’t wait to bake this cake.
Barb-️congrats on the blog post over at Kim’s-your food photography is gorgeous. I think you nailed it!