Chiffon Cake Recipe
This is one of my favourite recipes - but it is not mine!!! Sometimes you've got to try the free cookbooks that come with your appliances. You might be surprised.
In this case, all the credit goes to KitchenAid. All the mixers come with a standard cookbook - I know cause I've bought a grand total of 4 mixers to-date! They all come with this recipe. Super easy to make
http://www.myrecipes.com/recipe/sunshine-chiffon-cake
Just a few of my personal added tips (but honestly, the recipe is perfect):
- Don't try to go fancy. REGULAR all purpose flour works fine!
- The cake is just perfect in sweetness but if you REALLY must cut on the sugar, you could cut up to 1/2 cup
- Cold water. Make sure it is really cold
- Oil. ANY oil will do. I usually use Canola or Vegetable oil
- I don't even pre-beat my yolks. I just through all the ingredients for the batter together and then beat!
- Lemon peel - I don't buy lemons often. So I often substitute lemon with orange peel
- I've never used the lemon glaze.
- When you take the cake out of your pan (Once it's completely cooled) use a long knife to detach the cake from the pan carefully. Also, NEVER, NEVER, NEVER butter or oil your pan. The cake needs to stick to the pan completely or else it will fall when you invert it to cool and/or it will deflate if you cool it without inverting it!
- Aside from needing 7 eggs, this recipe is super easy!!!! And it's a crowd pleaser for lactose intolerant friends, people with allergies to dairy (it has eggs though), and those who complain that they want dessert but don't like it sweet!!!!
- I often serve this with whipping cream
FINAL TIP:
- Just get a can of instant Whipped cream. Buy fresh berries. And get your chocolate syrup out. Voila! You will impress your guests with a very "Fancy" dessert!!!!
In this case, all the credit goes to KitchenAid. All the mixers come with a standard cookbook - I know cause I've bought a grand total of 4 mixers to-date! They all come with this recipe. Super easy to make
http://www.myrecipes.com/recipe/sunshine-chiffon-cake
Just a few of my personal added tips (but honestly, the recipe is perfect):
- Don't try to go fancy. REGULAR all purpose flour works fine!
- The cake is just perfect in sweetness but if you REALLY must cut on the sugar, you could cut up to 1/2 cup
- Cold water. Make sure it is really cold
- Oil. ANY oil will do. I usually use Canola or Vegetable oil
- I don't even pre-beat my yolks. I just through all the ingredients for the batter together and then beat!
- Lemon peel - I don't buy lemons often. So I often substitute lemon with orange peel
- I've never used the lemon glaze.
- When you take the cake out of your pan (Once it's completely cooled) use a long knife to detach the cake from the pan carefully. Also, NEVER, NEVER, NEVER butter or oil your pan. The cake needs to stick to the pan completely or else it will fall when you invert it to cool and/or it will deflate if you cool it without inverting it!
- Aside from needing 7 eggs, this recipe is super easy!!!! And it's a crowd pleaser for lactose intolerant friends, people with allergies to dairy (it has eggs though), and those who complain that they want dessert but don't like it sweet!!!!
- I often serve this with whipping cream
FINAL TIP:
- Just get a can of instant Whipped cream. Buy fresh berries. And get your chocolate syrup out. Voila! You will impress your guests with a very "Fancy" dessert!!!!
Ingredients
2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated lemon peel
7 egg whites
1/2 teaspoon cream of tartar
Lemon Glaze
Preparation
1. Combine flour, sugar, baking powder and salt in KitchenAid® Stand Mixer bowl. Attach bowl and wire whip to the KitchenAid® Stand Mixer. Add water, vegetable oil, egg yolks, vanilla and lemon peel. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip.
2. Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are stiff but not dry. Remove bowl from mixer.
3. Gradually fold flour mixture into egg whites with spatula, just until blended.
4. Pour batter into ungreased 10-inch tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched.
5. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze. Lemon Glaze: Combine 1 cup powdered sugar and 1 tablespoon softened butter or margarine in small bowl. Stir in 2 to 3 tablespoons lemon juice, 1 tablespoon at a time, until glaze is of desired consistency.
2. Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are stiff but not dry. Remove bowl from mixer.
3. Gradually fold flour mixture into egg whites with spatula, just until blended.
4. Pour batter into ungreased 10-inch tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched.
5. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze. Lemon Glaze: Combine 1 cup powdered sugar and 1 tablespoon softened butter or margarine in small bowl. Stir in 2 to 3 tablespoons lemon juice, 1 tablespoon at a time, until glaze is of desired consistency.
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