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Lemon Chiffon Cake

January 8, 2015 by Barb 20 Comments

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!

Lemon Chiffon Cake, Keeping With the Times
Lemon Chiffon Cake, Keeping With the Times

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 …

Lemon Chiffon Cake, Keeping With the Times

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!

Lemon Chiffon Cake, Keeping With the Times

Lemon Chiffon Cake, Keeping With the Times

Lemon Chiffon Cake, Keeping With the Times

Dreamy …

… I’m still drawn to those black backgrounds …

Lemon Chiffon Cake, Keeping With the Times

Please try this! It may look daunting but it’s very easy!

Print
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
  1. 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.
  2. Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
  3. Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
  4. 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"
3.2.2925

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!

 

Filed Under: Cakes Tagged With: chiffon, lemon

Comments

  1. Barbara Hurst says

    January 8, 2015 at 7:17 am

    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.

    Reply
    • Barb says

      January 8, 2015 at 4:12 pm

      Thank you so much, Barbara!

      Reply
  2. Sarah C says

    January 8, 2015 at 7:36 am

    I love the dark backgrounds too! I definately have to print and make this when I feed a crowd!

    Reply
    • Barb says

      January 8, 2015 at 4:13 pm

      Thank you Sarah … I know you would love it!

      Reply
  3. TexWisGirl says

    January 8, 2015 at 7:56 am

    i have one cup of coffee to go. can you teleport a piece? :)

    Reply
  4. Carol Hart says

    January 8, 2015 at 9:26 am

    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!

    Reply
    • Barb says

      January 8, 2015 at 4:12 pm

      So happy you enjoyed it, Carol!

      Reply
  5. Cathy H. says

    January 8, 2015 at 10:22 am

    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!

    Reply
    • Barb says

      January 8, 2015 at 4:13 pm

      Thank you, Cathy!

      Reply
  6. Jen Juris says

    January 8, 2015 at 2:06 pm

    Barb – the pictures turned out gorgeous – I, too, love both the dark and light backgrounds!! :) Looks yummy as well! :)

    Reply
  7. Peg Meeton says

    January 8, 2015 at 2:10 pm

    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”!

    Reply
  8. Karen White says

    January 8, 2015 at 2:43 pm

    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!

    Reply
  9. Nancy says

    January 8, 2015 at 3:13 pm

    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.

    Reply
  10. Tchrina Munlin says

    January 8, 2015 at 5:59 pm

    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.

    Reply
    • Barb says

      January 9, 2015 at 5:55 am

      Thank you so much Tchrina!

      Reply
  11. kim klassen says

    January 8, 2015 at 9:41 pm

    true love… each and every photo….

    xo

    Reply
  12. Donna Hopkins says

    January 9, 2015 at 7:00 am

    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!

    Reply
  13. Diana Foster says

    January 9, 2015 at 7:47 am

    Absolutely perfect Barb. Really admire your work. Can’t wait to bake this cake.

    Reply
  14. Kelly Kardos says

    January 9, 2015 at 9:14 pm

    Barb-️congrats on the blog post over at Kim’s-your food photography is gorgeous. I think you nailed it!

    Reply

Trackbacks

  1. Sunday Sundries #1 - Keeping With The Times says:
    January 11, 2015 at 8:38 am

    […] photo is from the first Lemon Chiffon “shoot” for Food Photography Meets Still Life Photography … it didn’t make it to the presses … I ended up redoing both the cake, and the […]

    Reply

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Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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