Monday, April 18, 2011

Lemon Chiffon Cake

Making fondant cake with my kids always be the best way, cheat-cheap way to make my son to stay at home over the weekend... He loved to sleepover at his cousin's house..As promised, this time i decided to make my own sugarpaste instead buying it at bakery shop.Luckily i have a heavy duty stand mixer,so... less workout.Best part is, I no longer afraid playing with meringue.. believe in me... making chiffon is less scary than making macaron..all you just need, two different bowls,really...

I loved lemon and for those fellow lemons out there... this is gorgeous..fluffy and light cake...definitely one of my fav top list..

recipe adapted from allrecipes .....

Ingredients :
(cake mixture)

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest i substitute with lemon flavour, cant' find any lemon in my fridge.. so that is why my cake turned a bit yellowish in colour

for the meringue:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar

for the filling:
1 cup heavy whipping cream
2 1/2 cups lemon pie filling

How to make ?

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 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 two baking pan.I use paper greased since i'm not using the tube baking 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: Fill layers with 1/3 cup of filling. Spread remaining filling on top layer.

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