Skip to main content

Honey Lemon Chiffon Cake

Welcome back! 

Today we have another tasty cake, specifically a chiffon cake. Although this is similar to the Banana Chiffon Cake from not too long ago, that one was special in that the banana part is very solid, so it constitutes a large part in the batter of the cake. However, this one is just honey and lemon, which are more wet ingredients and also come in smaller quantities. So while the procedure is pretty similar, the proportions of the ingredients is a little different.

Honey Lemon Chiffon Cake


Makes a 8" cake

Ingredients:

  • 6 egg yolks
  • 1/4 cup oil
  • 1/4 cup (60 grams) lemon juice
  • 1 cup cake flour
  • 1 teaspoon baking powder*
  • 2 tablespoons (40 grams) honey
  • Grated lemon peels
  • 6 egg whites
  • 1 teaspoon lemon juice
  • 1/3 cup sugar
Note: Chiffon cakes don't really need baking powder because the whipped egg whites already do that, but having it here gives extra assurance that the cake becomes nice and fluffy.

Directions:

  1. Mix the egg yolks along with the oil. Then, add the lemon juice and honey and mix.
  2. Sift the cake flour and baking powder in, but don't over-mix!
  3. Put the egg whites and lemon juice in another bowl, and use an electric mixer until it is a little foamy.
  4. Then, add about 1/3 of the sugar in at a time and mix until stiff peaks.
  5. Put 1/3 of the egg white mixture into the egg yolk mixture and mix lightly.
  6. Slowly fold this mixture into the rest of the egg whites. Don't stir it as this will mess up the consistency.
  7. Put into a cake mold (don't grease this!) and bake for 320° for 40 to 45 minutes.
  8. Once it's done, flip the whole cake, mold and all, upside down so the cake doesn't shrink. If you greased the mold, the cake is going to fall out.
  9. Enjoy!
We used a 10" cake pan for this, so it turned out to be a little short. Our recommendation is that if you want to use this size, scale the ingredients up to 8 eggs (about 30% more). You could also make this with limes if that's handy. It's interesting how in some languages, the difference between lemon and lime is pretty small even though they do have a considerably different taste, at least in my opinion. As for serving suggestions, we paired it with a little blueberry jam, which was great. You could try a variety of other things like powdered sugar or whipped cream.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more