Chiffon cakes are so finicky. When I feel like I
Moving forward, I will dedicate a bowl for whipping egg whites and make it a habit to wipe down the utensils with a little vinegar and salt, or rub it with a lemon wedge to ensure no oil residues remain.
A good meringue is key to that lovable fluffy texture!
I can feel my sweet tooth creeping back after NOLA, especially for chocolate..
Stay tuned for a chocolate chip waffle cookies next!
Lemon Chiffon Cake
recipe adapted from Christine's Recipes
makes one 7" tube pan
lemon zest from 1 lemon
20ml lemon juice
100g cake flour
5 white*coconut palm sugar (note the darker color of the batter and cake)
2 tsp lemon juice
|Step 1: beat yolk with sugar.|
|Egg whites weren't whipping ):|
|The best I could get them to..|
|Ready for oven.|
1. Preheat oven to 335F.
2. Beat yolk with 20g sugar until pale and creamy.
3. Add oil and beat to combine.
4. Add lemon zest, juice, and water. Beat to combine.
5. Sift in cake flour in three additions, folding gently between each addition.
(A whisk worked well for this step)
6. Beat white until foamy.
7. Add lemon juice. Add sugar in three additions, beating between each addition until stiff peaks.
8. Fold white into yolk mixture in three additions.
9. Bake 35-40mins. After first 15 minutes, lower temp to 320F.
10. Invert to cool completely.
|So tall and fluffy out of the oven.|
|Invert to cool.|
Taste: 3 stars out of 5
Sugar was reduced from original recipe yielding a mildly sweet cake. The flavor was a bit odd with a hint of lemon and eggy-ness.
Texture: 3.5 stars out of 5
Fluffy and moist. Could be lighter overall. Bottom of cake was more moist than top.