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 DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
HEAVENLY LEMON CHIFFON CAKE
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
- In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
- Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
- Pour the batter into the ungreased tube pan.
- Tap on the counter to release any air pockets.
- Bake for about 1-1/4 hours, or until the cake is springy to the touch.
- Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
- Cool the cake completely while inverted.
- Remove the cake from the bottle and place on the counter.
- Run a knife around the edges of the pan to loosen cake.
- Transfer the cake to a serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 312.5, Fat 12.6, SaturatedFat 2.2, Cholesterol 141, Sodium 235.1, Carbohydrate 44.4, Fiber 0.6, Sugar 25.6, Protein 6.1
LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
AUNT LOIS'S LEMON CHIFFON CAKE
A wonderful light, fluffy desert that can be made the day before and kept in the refrigerator until ready to cover in whipped cream and serve.
Provided by Lauren4372
Categories Dessert
Time 4h30m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in cold water and set aside. Mix together the egg yolks, lemon juice, 1 cup sugar and pour into top of double boiler. Stirring constantly, cook over boiling water until thick as custard. Take off stove. Add gelatin to yolk mixture, stirring well then let it cool.
- In the mean time, line a 9-inch springform pan with the split lady fingers. Cut the ends off so they stand up along the sides if needed.
- Beat the egg whites until stiff then SLOWLY fold in the 1/2 cup sugar. Lastly fold the egg whites into the cooled yoke mixture. Pour into the lined pan and refrigerate covered with wax paper at least 4 hours or overnight.
- Just before serving, whip cream, with a few drops of vanilla for flavor, cover as a frosting then serve. You can add cherries or strawberries for garnish if you like.
Nutrition Facts : Calories 734.5, Fat 27.7, SaturatedFat 13.8, Cholesterol 587, Sodium 217.5, Carbohydrate 105.8, Fiber 1, Sugar 73.2, Protein 17.5
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