April 8, 2010

Lemon Chiffon Cake

I Love Chiffon Cake..
My mom has a special name for Chiffon Cake, she always called it as a Kue Jepang/Japanese Cake. She usually make Pandan Chiffon Cake which is always super soft, a very sweet treat for snack time or breakfast with a cup of tea.

For this month Daring Baking task,we have to bake a Chiffon Cake which we can choose the source of recipe.And to complete the task,I had to bake for 3 times, 1st for the Pandan Chiffon which the result is unsatisfying. And frankly, many times before the task, I did bake this chiffon but only get 1 time success happy result, and the rest... the cake sank down,:).
So I tried to browse to other recipe from internet, and found Lemon Chiffon Cake. Did try, and still not a success one, but with this recipe, I knew that I made a mistake while whisking the egg white.

And finally, the 3rd one, the one that I submitted to complete my KBB task.
THis Lemon Chiffon Cake I got from Martha Steward website, and the result no doubt.
Try this one.

Source: Martha Stewart

For tube mold diameter 7 inch. - I used diameter 19cm

3/4 cup cake flour- I used 1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 1 tbsp sugar
3 eggs, separated
1/4 cup vegetable oil
1/3 cup water
2 tbsp freshly grated lemon zest
1 tbsp lemon juice
1/2 tsp vanila extract
1/4 tsp cream tar-tar
Confectioner´s sugar for dusting..( I skip this one)


1. heat oven 325F, ungreased 7inch tube pan
2. In a medium bowl,sift flour, baking soda & salt, and 3/4 cup granulated sugar. Set aside
3. In a large bowl, whisk egg yolk, vegetable oil, 1/3 cup water, lemon juice, zest & vanilla extract. Add reserved dry ingredients, beat until smooth.
4.In the other bowl, beat egg white on medium speed until foamy. Add cream tar-tar , beat on high speed until soft peak form for 1 minute.
Gradually, add remaining 1tbsp of granulated sugar. Beat on high speed until stiff peak for 2 minutes.
5.Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes

6.Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners’ sugar before serving.


Belzy said...

fon, elo pake loyang khusus chiffon yah? bawa dari indo kah?

WBB said...

iya bel, bawa dari indo:)


Blog Widget by LinkWithin