Lemon Chiffon Cake With Strawberry Frosting Recipes

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LEMON CHIFFON CAKE



Lemon Chiffon Cake image

Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 7-inch cake

Number Of Ingredients 11

3/4 cup cake flour (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
  • In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
  • In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
  • Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
  • Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

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

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 CAKE WITH STRAWBERRY SAUCE



Lemon Chiffon Cake with Strawberry Sauce image

This is a wonderfully easy cake to make for Passover. It has a nice light lemon taste and the strawberry sauce is a great compliment. However, feel free to use the sauce of your choice or other accompaniment. Serve the sauce warm or at room temperature. The sauce can be made several days ahead and brought to room temperature to serve. The sauce makes 2 cups. I let each person apply their own sauce rather than pouring over the entire cake. This recipe was originally found in the "Let My People Eat!" cookbook.

Provided by Ducky

Categories     Dessert

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (9 ounce) box passover angel food cake mix (I use the Manischewitz brand)
1 cup water
1/4 cup sugar
3/4 cup vegetable oil
3 large eggs
1/2 teaspoon vanilla extract or 1 packet vanilla sugar
2 tablespoons fresh lemon juice
1 lemon, zest of, grated
1 1/2 teaspoons matzo meal
1 (8 ounce) jar strawberry preserves
1 tablespoon potato starch
2 tablespoons dry red wine
1/2 cup pineapple preserves
1/2 pint fresh strawberries, thinly sliced
1 cup toasted almond, chopped,for garnish (optional)

Steps:

  • Cake: Preheat oven to 350°F.
  • From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
  • Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
  • When soft peaks begin to form, slowly add the sugar, a little at a time.
  • Beat on high 1-2 minutes or until soft peaks form and then set aside.
  • In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
  • Add vanilla, lemon juice and zest and mix well.
  • To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
  • Mix on low until blended.
  • Fold into beaten egg whites.
  • Pour into ungreased angel food cake pan or 9-inch tube pan.
  • Bake 35 minutes.
  • Remove from oven and allow to cool completely before removing the cake.
  • Serve with the sauce of your choice.
  • SAUCE: Place strawberry preserves in a small saucepan.
  • In small bowl, mix together the potato starch and wine, then add to the preserves.
  • Heat on medium-high until it begins to boil.
  • Reduce to low and stir until thickened.
  • Remove from heat.
  • Fold in the pineapple preserves and strawberries.
  • Pour some over the cake or cake slices, sprinkling with almonds.

Nutrition Facts : Calories 335.5, Fat 15, SaturatedFat 2.2, Cholesterol 52.9, Sodium 184.1, Carbohydrate 46.8, Fiber 0.8, Sugar 30.1, Protein 3.8

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.

STRAWBERRY CHIFFON CAKE



Strawberry Chiffon Cake image

This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs, separated
1/3 cup orange juice
1/4 teaspoon cream of tartar
1-1/2 to 2 quarts fresh strawberries, sliced
Vanilla ice cream
Whipped cream

Steps:

  • Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.

Nutrition Facts :

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