Ingrédients pour Fresh Lemon Chiffon Cake
- Cooking Spray
- 2 cups cake flour
- 1 1/4 cups (250g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- Canola Oil
- Fresh Lemon Juice
- 1 teaspoon lemon extract
- 3 tablespoons water
- Lemon Rind
- Egg Yolks
- 4 large egg whites
- 1 teaspoon cream of tartar
- Lemon Curd
- Your favorite lemon frosting recipe
- Mint Sprig
- Lemon Wedge
- Fresh Blueberries
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Comment préparer Fresh Lemon Chiffon Cake
- Prepare your frosting and chill to your desired frosting temperature.
- Preheat oven to 320°F (160°C).
- Prepare 3 round 9-inch cake pans: grease the bottoms only with cooking spray.
- Place a circle of wax paper in the bottom of each pan and spray the top of the wax paper with cooking spray.
- Dust the wax paper-lined bottoms of all three pans with 1 tablespoon of cake flour.
- Lightly spoon 2 cups of cake flour into dry measuring cups and level with a knife.
- In a large bowl, whisk together 2 cups cake flour, 1 cup (200g) granulated sugar, 3 teaspoons baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk together 1/2 cup (120ml) vegetable oil, 1/3 cup (80ml) fresh lemon juice, 3 tablespoons water, 1 teaspoon lemon zest, 1 teaspoon lemon extract, and 4 large egg yolks.
- Add the wet ingredients to the dry ingredients.
- Beat with a mixer on medium speed until smooth.
- In a clean, large bowl, beat 4 large egg whites with an electric mixer on high speed until foamy.
- Add 1 teaspoon cream of tartar.
- Beat until soft peaks form.
- Gradually add the remaining 1/4 cup (50g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold one-fourth of the egg white mixture into the flour mixture to lighten it.
- Gently fold in the remaining egg white mixture until just combined.
- Divide the batter evenly among the prepared pans, spreading evenly.
- Break any large air pockets by running a knife through the batter.
- Bake at 325°F (160°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes on a wire rack.
- Remove cakes from the pans and carefully peel off the wax paper.
- Cool completely on wire racks.
- To assemble: Place one cake layer on a serving plate. Spread half of your prepared lemon curd or frosting over the layer. Top with the second layer, the remaining filling, and the third layer.
- Frost the entire cake with your prepared frosting.
- Garnish with fresh mint sprigs, blueberries, and lemon wedges, if desired.
- Store the cake loosely covered in the refrigerator for up to three days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
84g
Fat
5g
Carbs
13g
