Thursday, March 13, 2014

Lemon~Lime Chiffon Cake

Chiffon cake is a very light, airy like it's cousin, Angel Food, but with the exception of using the whole egg (separated), oil, and baking powder.   I find that Chiffon, with these additions creates a very moist cake that unlike tradition cakes tend to dry out in a few days.  It was invented, in 1927 by Harry Baker, a California insurance agent who turned to catering for a living.  He kept the secret of this cake for 20 years until he sold it to General Mills.  It was GM that gave it the name--Chiffon.

The Chiffon cake tends to be lower in saturated fat with the substitution of oil, potentially making them healthier than the butter cakes we normally make.  They are usually served with fruit sauces or chocolate or fruit fillings.  I decided to take my Angel Food Loaf pan for a "spin" and substitute it for the usual tube pan used when I got a hankering to make this dessert that will be wonderful for Spring or your Easter table.

[I need to stress that this cake needs smooth sides to climb to its height, so using a decorative Bundt pan will not work.  You do not grease the pan (just like Angel Food) so the cake will tend to stick and not release from it. ]

Lemon~Lime Chiffon Cake
6 large eggs, separated
1/2 cup Canola or Vegetable Oil
1/2 cup juice (I did 2 large lemons and 2 limes)
zest from all the citrus
1/4 cup water
2 1/4 cups of Queen Guinevere Cake Flour
1 1/2 cups granulated sugar
1 T baking powder
1 tsp. fine Sea Salt
1/2 tsp. Cream of Tartar

Preheat oven to 325F-degrees.  Use a Tube pan, with a removable bottom or the Angel Food Loaf pan with a piece of parchment on the bottom like I did.

Separate eggs.  Place the whites in a bowl of a stand mixer and use the whisk attachment.  Place the yolks in a large bowl.
Use a balloon whisk to mix the yolks, then add the oil, juice, zest and water and whisk again.  Sift the dry ingredients (flour, sugar, baking powder and salt) onto a piece of parchment.  Use a rubber spatula to incorporate the dry ingredients into the yolk mixture.

While you are incorporating the dry ingredients into the yolks, turn on your stand mixer on low to beat the whites until frothy.  Add the 1/2 tsp of Cream of Tartar to the whites and turn the mixer slowly from medium to high to whip.  You want a stiff meringue, but not dry.
The test is to turn the bowl upside-down over your head and the whites should not fall out;-D I would suggest you test by using a spatula to scoop some up, then turn the spatula upside down!

Take some of the whites and gently stir them into the yolk mixture to "lighten" it up.  Next, spoon the whites into the yolks and FOLD (cut a spatula down the center and pull up and over while you keep turning the bowl).  
 You should have a very light batter.  Spoon this into your prepared pan.
Bake in a preheated oven for 45 minutes or until it's golden brown and a tester comes out cleanly.
Remove from oven and turn your pan upside down for 30-45 minutes--gravity and cooling will release the cake, plus both these pans have "feet" on them to allow for cooling.
I'm limited on serving platters, since most are still packed away for the next move, but I did have these galvanized tray that I thought was appropriate.  I made a glaze for the top to finish it off.
Glaze:
2 cups Confectioners' sugar
2 T juice (combination of lemon/lime)
1-2 T hot water
1 T Light Karo syrup

Mix glaze ingredients together and pour over cake.  Additionally, I made up a recipe of Lemon/Lime curd and serve a dollop with Strawberries. 

After 5 days of glorious Spring weather, today it's only going to be in the 40s--the roller coaster continues, but this beautifully, delicious cake makes me believe that Spring is around the corner for good.  Enjoy!
 

19 comments:

  1. Thanks for the recipe, looks lovely.

    Thank you. Love love, Andrew. Bye.

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  2. That does sound like a wonderful cake for Easter. Must pin! I also enjoyed reading about the history of the cake.

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  3. That looks delicious...Great tips!

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  4. Oh my this looks so good. I like a cake that is not too sweet with a nice lemon glaze on it!

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  5. This chiffon cake sounds so good-perfect for spring and Easter–and the history behind it is interesting, too! :)

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  6. This sounds like my kind of cake.....lemon and lime!!! yum! do you have to use cake flour????
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. I really would suggest you use Cake Flour--if you can't find the Queen Guinevere (made by King Arthur Flour), then, use Swans Down. XOXO

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  7. Lemon-lime sounds wonderfully zingy! I have just posted the recipe for Ming Ming's chocolate cake - she even took photographs for you! xxx

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    1. Oh thank you Elaine! When I return from a work trip to California my gift to Ming Ming will be mailed. XOXO

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  8. Thank you for a timely recipe today. Tomorrow is my son's birthday and I just asked him last night what kind of cake he wanted me to make for his day. Guess what, he said lemon! So I am going to make your recipe, it sounds perfect. How long should I bake it in an Angel Food pan? Any other suggestions for serving or embellishment? Thanks again...

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    1. It bakes for 45 minutes also, but do use a Tester to check. Fruit did seem to be the #1 accompaniment, but it's such a lovely cake that even a sorbet or gelato would be great too! XOXO

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  9. Susan, this is a lovely reminder of the past. We learned to make chiffon cakes early on...from both Mother and also in college. This is so representative of another thing that makes the South such a lovely place to live! Thank you for the reminder.....I must put this on my "must make" list!

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  10. Chiffon is my all time favourite! This chiffon loaf looks really super, Susan.
    Have a wonderful weekend!
    Angie

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  11. The history behind this cake is quite interesting--Thanks for the lesson. What a lovely cake to make for Easter. xoxo ♥

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  12. Oh, I so wish my husband liked lemon cake. That looks divine!

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  13. That looks like a good cake for spring!

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  14. Wonderful cake for Easter! I love any cake with lemon or lime and this sounds yummy!
    Thanks for sharing!
    Hugs,
    Donna

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  15. Yes - another wonderful cake! I imagine that one was consumed quickly!

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