Lemon Chiffon Cake + Lemon Whipped Cream Frosting
This is such a lovely cake, that I don’t mind that it is a bit more involved to make than most batter or foam cakes. While I actually prefer the cake unadorned, most folks, including the Silver Fox, prefer it served with berries and a lemon-flavored whipped cream. The cake is high and light and it has a wonderful crumb. I love its intense lemon flavor and it is an all-together perfect cake to serve when you want a light dessert to follow a spring or summer meal. If you follow the recipe instructions for folding the egg whites into the batter, you’ll have no trouble creating this towering lemon cake. You’ll find it is moist and tender and has the richness of a butter cake, but a texture that is more like that of a sponge cake. Chiffon cakes keep well and are less prone to drying than butter and sponge cakes because the use of oil rather than butter keeps the cakes moist. I do hope those of you who like to bake will give this recipe a try. Here is how the cake is made.
Lemon Chiffon Cake
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1-1/2 cups sugar
1 teaspoon salt
1/2 cup vegetable oil
1 cup water
8 large eggs, separated
2 teaspoons vanilla extract
2 tablespoons grated fresh lemon peel
2 tablespoons tablespoons lemon extract
1/2 teaspoons cream of tartar or lemon juice
Optional frosting: 1 recipe lemon whipped cream (see below)
1) Preheat oven to 325 degrees F. Set out a 10-inch ungreased angel food cake pan.
2) Sift flour, baking powder, sugar, and salt into a large mixing bowl.
3) Make a well in center of dry ingredients and in order add oil, water, egg yolks, vanilla, grated lemon peel, and extract. Mix until smooth. Scrape bowl and mix for another 30 seconds.
4) In a separate bowl with clean beaters, combine egg whites and cream of tartar or lemon juice. Whip until very stiff.
5) Fold one quarter of beaten whites into egg yolk mixture to lighten it up, then gradually (in four additions) pour yolk mixture back over remaining whites, folding gently just until blended each time. Pour the batter into tube pan.
6) Bake cake for 55 minutes, then increase oven temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until a cake tester or toothpick inserted into center of cake comes out clean.
7) Remove cake from oven, and cool it upside down, inverted over neck of a bottle.
8) When completely cool, run a thin-bladed metal spatula between cake and the pan, and turn cake out onto a serving plate. Frost with lemon whipped cream if desired. Garnish as desired. Refrigerate. Use a serrated knife for cutting. Yield: One cake, 20 servings.
Lemon Whipped Cream
1 1/2 cups heavy cream
1/2 cup confectioners’ sugar, sifted or strained
1 tablespoon fresh lemon juice
2 teaspoons fresh-grated lemon peel
1) Whip cream until soft peaks form. Add to confectioners’ sugar to whipped cream. Beat until cream is stiff. Mix in lemon juice and zest.
2) Use to frost, fill, or decorate a cake or shortbread. Cover and refrigerate (for up to 3 days) until needed.