LEMON CHIFFON CAKE
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
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
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
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
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
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' CHEESECAKE
A very light version of cheesecake, from the Atlanta Journal Constitution. Preparation time includes chilling time.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
- To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
- With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
- Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
- Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
- NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Nutrition Facts : Calories 235.4, Fat 11.8, SaturatedFat 7.1, Cholesterol 34, Sodium 169.8, Carbohydrate 29.7, Fiber 0.2, Sugar 23.2, Protein 3.7
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