Lemon Chiffon Angel Cake Recipe 445

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LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Provided by Shelly

Categories     Cake

Time 1h10m

Number Of Ingredients 14

2 cups all purpose flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
1 teaspoon kosher salt
7 large eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest (approximately 3 large lemons)
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
3 cups powdered sugar
1 tablespoon lemon zest
1/4 cups freshly squeezed lemon juice

Steps:

  • Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
  • In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
  • In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
  • Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
  • Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
  • Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
  • When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
  • Allow the cake to cool for at least an hour.
  • When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
  • Spread the frosting on top of the cake.

Nutrition Facts : ServingSize 1 slice, Calories 579 calories, Sugar 65.6 g, Sodium 288 mg, Fat 23.7 g, SaturatedFat 15.8 g, TransFat 0 g, Carbohydrate 87.5 g, Fiber 0.9 g, Protein 7.1 g, Cholesterol 154.6 mg

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Steps:

  • Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CHIFFON ANGEL CAKE RECIPE - (4.4/5)



Lemon Chiffon Angel Cake Recipe - (4.4/5) image

Provided by á-46334

Number Of Ingredients 2

inch) prepared angel food cake 1 1/2 cups lemon curd, with 3 tablespoons reserved for topping (about 14 ounces) 1 (12
ounce) container frozen whipped topping, thawed

Steps:

  • Directions Place cake on a serving plate. Cut a 1-inch horizontal layer off top of cake. Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all the way around cake. Make another vertical cut (parallel to first cut) 1/2 inch from inside edge of cake all around cake. Gently remove cake between 2 cuts, forming a trench, and reserve removed cake for another use. Be careful not to tear bottom of cake. Spoon lemon curd into hollowed out cake and replace top layer. In a medium bowl, mix whipped topping and reserved lemon curd until smooth. Frost cake and refrigerate until ready to serve. Place cake on a serving plate. Cut a 1-inch horizontal layer off top of cake. Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all the way around cake. Make another vertical cut (parallel to first cut) 1/2 inch from inside edge of cake all around cake. Gently remove cake between 2 cuts, forming a trench, and reserve removed cake for another use. Be careful not to tear bottom of cake. Spoon lemon curd into hollowed out cake and replace top layer. In a medium bowl, mix whipped topping and reserved lemon curd until smooth. Frost cake and refrigerate until ready to serve.

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

The texture of this cake is that of angel food cake, but made with whole grains, it has more substance than the white version.

Yield serves 12

Number Of Ingredients 14

1 1/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon freshly grated lemon zest
10 large egg whites
1 teaspoon cream of tartar
3/4 cup light agave nectar
1/2 cup light agave nectar
2 large egg whites
1/2 teaspoon cream of tartar
1 tablespoon fresh lemon juice
1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 pint fresh blueberries

Steps:

  • Preheat the oven to 325°F. Lightly oil the bottom only of a 10-inch tube pan with canola oil spray.
  • In a large bowl, sift in the flour, then stir in the vanilla extract, lemon extract, and lemon zest.
  • In a separate bowl, with an electric mixer beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 1 to 2 minutes. Gradually add the agave nectar and increase to high speed. Beat until stiff and glossy, but not dry, about 1 minute. Gently fold the egg whites into the flour mixture. Spoon the batter into the prepared pan. Using a serrated knife, cut though the batter to remove any air bubbles. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and invert on a cooling rack to cool completely.
  • To prepare the frosting, in a saucepan bring the agave nectar to a boil over medium heat. Let simmer for 3 to 4 minutes, stirring occasionally, then set aside. In the top of a double boiler, over medium heat, beat the egg whites, cream of tartar, and lemon juice with an electric mixer, or by hand with a balloon whisk, for 4 to 5 minutes, until light and foamy. Slowly drizzle the hot agave nectar into the egg whites, beating constantly for another 4 to 5 minutes, until the frosting is thick. Beat in the lemon extract and vanilla extract and beat 2 minutes more. The frosting should be smooth, fluffy, and of spreading consistency.
  • When the cake has cooled completely, slice it in half horizontally using a serrated knife. Fill the cake with half the frosting and some blueberries. Top with the other cake half. Spread the remaining frosting on top and garnish with the remaining blueberries. Serve soon after frosting to maintain this cake's light, airy texture.

MOIST LEMON CHIFFON CAKE



Moist Lemon Chiffon Cake image

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup fat-free evaporated milk
1/2 cup reduced-fat sour cream
1/4 cup lemon juice
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon lemon extract
2 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup large egg whites (about 7)
1/2 teaspoon cream of tartar
LEMON GLAZE:
1-3/4 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

  • In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. , Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 189mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h

Yield 14

Number Of Ingredients 14

1 ¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup white sugar
½ cup vegetable oil
6 egg yolks
¾ cup water
1 tablespoon lemon zest
6 egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 cup heavy whipping cream
2 ½ cups lemon pie filling
8 slices lemon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  • In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  • To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  • To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 66.9 g, Cholesterol 173.5 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 343.8 mg, Sugar 48.2 g

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

Provided by Kathy Specht

Categories     Cake     Citrus     Egg     Dessert     Bake     Picnic     Lemon     Summer     Shower     Potluck     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

2 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
8 eggs, separated
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup water
2 1/2 tablespoons grated lemon peel
1/2 teaspoon cream of tarter
Powdered sugar

Steps:

  • Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
  • Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.

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From southernliving.com


LEMON CHIFFON CAKE RECIPE {EASY HOMEMADE CAKE WITH LEMON …
2017-12-13 Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside. In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside. In another bowl, mix together the egg YOLKS, water, oil, lemon zest and vanilla. Pour the wet ingredients into the dry and mix until well combined.
From thebestcakerecipes.com


LEMON CHIFFON CAKE | RECIPE GOLDMINE RECIPES
3 tablespoons grated lemon rind; 1/2 teaspoon cream of tartar; Lemon Frosting. 1 box sifted confectioners' sugar; 1 stick (1/2 cup) butter; Grated rind of lemon juice of lemon; Instructions. Cake: Sift flour and sugar into bowl. Make a well and add oil, egg yolks, water and lemon rind. Beat with spoon until smooth. Measure egg whites and cream ...
From recipegoldmine.com


LEMON CHIFFON CAKE | MY CAKE SCHOOL
2021-10-30 Preheat the oven to 325 degrees F. Separate the egg yolks and egg whites, put in separate medium size bowls. In the bowl of your mixer, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, lemon juice and …
From mycakeschool.com


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