Splendiferous HOW TO MAKE THE BEST LEMON CHIFFON CAKE RECIPE – Alice Contesini Hearty Dishes




Lemon chiffon cake is a light and airy dessert that’s perfect for any occasion. The following recipe is courtesy of Alice Contesini, a baking expert with over 10 years of experience.

INGREDIENTS:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup vegetable oil
– 7 egg yolks
– 3/4 cup cold water
– 2 tablespoons lemon zest
– 2 teaspoons lemon juice
– 7 egg whites
– 1/2 teaspoon cream of tartar

INSTRUCTIONS:

1. Preheat your oven to 325°F (165°C).

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix thoroughly.

3. In another mixing bowl, add the vegetable oil, egg yolks, cold water, lemon zest, and lemon juice. Whisk together until smooth.

4. Pour the egg yolk mixture into the dry ingredients and beat until smooth.

5. In yet another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.

6. Gently fold the egg whites into the batter until no white streaks remain. Do not overmix.

7. Pour the batter into an ungreased 10-inch tube pan and spread it evenly.

8. Bake for 55-60 minutes or until the cake is golden brown and springs back when pressed.

9. Remove the cake from the oven and invert the pan onto a cooling rack. Let it cool completely before removing from the pan.

10. Serve the lemon chiffon cake with whipped cream, fresh fruit, or dusted with powdered sugar.

BULLET POINTS:
– Preheat your oven to 325°F (165°C).
– Combine dry ingredients in a mixing bowl.
– Mix together oil, egg yolks, cold water, lemon zest, and lemon juice in a separate bowl.
– Combine egg yolk mixture with dry ingredients and mix until smooth.
– Beat egg whites and cream of tartar until stiff peaks form.
– Gently fold egg whites into the batter until no white streaks remain.
– Pour batter into an ungreased 10-inch tube pan.
– Bake the cake for 55-60 minutes or until golden brown and springs back when pressed.
– Invert the pan onto a cooling rack and let it cool completely before removing from the pan.
– Serve the lemon chiffon cake with whipped cream, fresh fruit, or powdered sugar.

Magnificent HOW TO MAKE THE BEST LEMON CHIFFON CAKE RECIPE - Alice Contesini Mouth-watering Delights

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