Always a Good Day for a Lemon Chiffon Cake

Yesterday was my mom’s 83rd birthday … and today we celebrated! Since one of her favourite flavours is lemon, I decided to whip up a light and not too sweet lemon chiffon cake for her. I found the recipe years ago in an LCBO magazine. Could be wrong. Likely am. Chiffon cake in an LCBO magazine? But the font looks right. Check it out. Am I wrong? 

LCBO?
Is it bad when you can recognize an alcohol focused magazine from its font?

Moving on. 

I posted a few pics of the cake a year or so ago, but I didn’t really pay homage to the cake in that post (it was mostly about my neighbour’s horrible fire).  So here’s a wee bit more about the cake.

  1. It is not very sweet. Therefore, folks who don’t generally partake in dessert tend to love this cake. Namely, my foggy friend. Hates sugar, eats the cake. 
  2. There three ingredients which you may not have just laying around your house:
    • A shit ton of eggs. 7 in the chiffon cake, 7 in the lemon topping. Be prepared.
    • 3 lemons – for the rind and juice (oh, no, don’t use the bottled lemon juice. dear god). 
    • A nice big hunk of white chocolate – making large and attractive curls is the best part of this whole enterprise. (Unless you’re like me and forget and end up using a little piece of white chocolate from the bulk food store…)
  3. There’s a lot of folding. And folding is not the same as stirring. Seriously. You must fold. There’s a technique. 
  4. The topping takes a lot of time. It has to cook and cool completely before folding in the whipping cream. Be warned. 

It’s dead easy to make the cake part. Prep a 9 or 10″ springform pan. Then prep 3 bowls worth of stuff: the dry, the eggy mixture, the egg whites. Done. A bit of stirring and whipping and folding and Bob’s your uncle. (I know, he is.)

Basic ingredients:

Ingredients for Cake
Normal stuff. And note the CANADIAN flour. Love that!!

Comes out like this: 

Lemon Chiffon Cake
Not that impressive, right now, I know. 

It’s also dead easy to make the topping … you just cook it all on the stovetop. (Maybe plan to clean out your fridge while it cooks for the 15 minutes. It’s a really long time when you’re not otherwise engaged in a task.) 

Once cooled, do the folding. Look at this technique… 

Folding
Up and over, rotate bowl. Up and over, rotate bowl.

Put the layers together … and then the curls.

The cake
Light and moist. Lovely.

Enjoy! You’ll only have this much leftover. 

Leftover Chiffon Cake
YUM

Happy Birthday mom!

Birthday Girl
(Of course we forgot a candle for the cake…)

 

Lemon Chiffon Birthday Cake
Yields 12
A deliciously light and tangy cake!
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Lemon Cake
  1. 2 cups flour
  2. 1 1/2 cups granulated sugar
  3. 1 Tbsp baking powder
  4. 1 tsp salt
  5. 7 eggs
  6. 1/2 cup water
  7. 1/4 cup lemon juice
  8. 1/2 cup canola oil
  9. 2 tsp grated lemon rind
  10. 1 tsp vanilla
  11. 1/2 tsp cream of tartar
Lemon Filling / Frosting
  1. 1 cup granulated sugar
  2. 1/2 cup unsalted butter
  3. 2 Tbsp grated lemon rind
  4. 1/4 cup lemon juice
  5. 7 eggs, well beaten
  6. 1/2 - 3/4 cup whipping cream
  7. 8 oz white chocolate
Instructions
  1. For the Cake: Butter and line 10" springform pan with parchment paper. Preheat oven to 325ยบ.
  2. Sift together flour, 1 cup of the sugar, baking powder and salt in a large bowl.
  3. Separate eggs, placing yolks in a bowl and whites in a larger bowl. Whisk water, lemon juice, oil, grated lemon rind and vanilla into egg yolks.
  4. Stir wet ingredients into flour mixture.
  5. With an electric mixer, whisk egg whites until foamy. Beat in cream of tartar. Slowly whisk in remaining 1/2 cup of sugar and beat until stiff peaks form. Take a large spoonful of egg whites and stir into flour mixture. Fold in the remaining whites.
  6. Place batter in pan and bake for 50-60 minutes (until cake is golden brown, springs back when touched and a cake tester comes out clean). Cool in cake pan. Remove. Carefully cut into 3 layers with a serrated knife.
Lemon Filling / Frosting
  1. Mix sugar, butter, lemon rind, lemon juice and eggs in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of the spoon, about 15 minutes. You should be able todraw a path across the bottom of the pan.
  2. Cool completely. Whip the whipping cream.
  3. Stir one large spoonful into the curd to soften the mixture (important!! No lumps here, people!). Fold the remaining whipping cream in.
  4. Spread a thin layer of lemon filling on each layer. Frost the top with more filling and smooth onto sides. Shave white chocolate all over top. Chill to harden lemon mixture.
Making it Work http://pioneerintrees.com/

 

 

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