LEMON CHIFFON CAKE WITH LEMON CREAM FROSTING

LEMON CHIFFON CAKE WITH
LEMON CREAM FROSTING

one 10-inch tube cake

 

Chiffon cake, hailed as “the
first really new cake in a hundred years” when it was introduced in the 1940s, owes its creation to a professional baker
named Harry Baker who had been tempting Hollywood
celebrities with his cakes for years to great
acclaim.  Harry sold his recipe with its
secret ingredient, cooking oil, as the shortening, to General Mills for
thousands of dollars.

  • 1
    2/3 cups sifted cake flour
  • 2/3
    cup sugar or the equivalent of 2/3 cup sugar in granulated sugar substitute

  • teaspoons baking powder
  • ½
    teaspoon salt
  • 6
    extra large or jumbo eggs, separated and at room temperature (see note)
  • 1/3
    cup plus 1 tablespoon cooking oil (corn, canola, or safflower oil)
  • 1/3
    cup plus 1 tablespoon water
  • ¼
    cup lemon juice

  • teaspoons freshly grated lemon peel (see note)
  • ½
    teaspoon cream of tartar
  • 1
    1/3 cups sifted confectioners' sugar
  • Lemon
    Cream Frosting
    or additional sifted confectioners' sugar

 

Sift
together the first 4 ingredients into a large mixing bowl.  In a medium bowl, beat egg yolks until thick
and light yellow in color.  Add oil,
water, lemon juice, and lemon peel to beaten egg yolks, blending well.  Add egg yolk mixture to dry ingredients,
beating until smooth.  Do not
overmix
.  In a large bowl, beat
egg whites until they're foamy; beat in cream of tartar.  Gradually add 1 1/3 cups confectioners'
sugar, beating at high speed of an electric mixer until stiff, but not dry,
peaks are formed.  Carefully fold
beaten egg whites into batter.  Spoon
batter into an ungreased 10-inch tube pan. 
Bake in a preheated moderate oven (350 degrees F.) for 40 to 45 minutes
or until cake tester inserted in center of cake comes out clean.  Invert cake in pan on a wire rack until
cold.  Loosen cake from sides of pan and
around tube with a thin-bladed knife or spatula; remove cake from pan.  Frost cake with Lemon Cream Frosting
or sprinkle sifted confectioners' sugar over cake.  

 

Note:
May use 12
egg whites in place of 6 whole eggs; however, the flavor and texture will not
be the same.  Beat 6 egg whites until soft peaks form and
then add oil, lemon juice and lemon peel. 
Beat 6 egg whites
separately with the confectioners' sugar as previously directed.

Note:
For a more
distinctive lemon flavor, may increase amount of lemon peel as desired.

 

Lemon
Cream Frosting

frosts
one 10-inch tube cake


  • ½
    cup butter or margarine, at room temperature
  • 1
    (1-pound) box confectioners' sugar (about 4½ cups), sifted and divided
  • ¼
    teaspoon salt
  • 2
    teaspoons freshly grated lemon peel (see note above)
  • 2
    tablespoons lemon juice or as needed, divided

In
a deep medium bowl, combine 1 cup confectioners' sugar, salt, and grated lemon
peel.  Add remaining confectioners' sugar
and 1 tablespoon lemon juice, beating until smooth.  Add remaining lemon juice as needed, a
teaspoonful at a time, beating until smooth and of desired spreading
consistency.  

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