Lemon Chiffon Cake With Strawberry Sauce Recipes

LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
• Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
• Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
• Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
• Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

LEMON CHIFFON CAKE

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

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.

LEMON CHIFFON CAKE

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.

CHIFFON CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

LEMON CHIFFON CAKE WITH STRAWBERRY SAUCE

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.

STRAWBERRY CHIFFON CAKE

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.

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY

Steps:

• Grease an 11-inch (25cm) round cake pan and line with parchment paper.
• Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
• In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
• Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
• Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
• Pour the batter into the prepared cake pan.
• Preheat the oven to 350˚F (180˚C).
• Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
• Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
• Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
• Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
• Remove the cooled cake from the pan and evenly pour over the glaze.
• Allow the glaze to set before serving.
• Enjoy!