Lemon Chiffon Cake Recipe From Scratch

Lemon Chiffon Cake Recipe King Arthur Baking

WEBMake a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon …

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1. Preheat the oven to 325°F. Have on hand an ungreased 10" round angel food cake pan., Sift into a large mixing bowl the flour, baking powder, sugar, and salt., Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice.
2. Mix until smooth; scrape the bowl and mix for 30 seconds more., In a separate bowl with clean beaters, combine the egg whites and cream of tartar or 1/2 teaspoon lemon juice.
3. Whip until very stiff., Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time.
4. Pour the batter into the pan., Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes (or an additional 5 to 10 minutes if using a tube pan), until a cake tester or toothpick inserted into the center comes out clean., Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle., When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate.

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Fluffy Lemon Chiffon Cake Recipe Cookies & Cups

WEBApr 3, 2020 · In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the …

1. Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
2. In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
3. In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
4. Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.

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