Tag: lemon

Finished cake

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 325º.
  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/

 

 

Got Lemons? Make this Lemon Bread!

When I was a kid I was very much aware of moms and aunts and grandmas who liked to bake. Why? Because my mom’s specialty was jello with fruit floating in it (and incidentally, we loved it). At some point my aunt Liz impressed me with this iced lemon bread. I dutifully wrote it down and it still stands as my favourite way to use up a couple of lemons.

lemons
These smallish Meyer lemons are so lovely! 

I don’t know if it’s because of the shortening, but this sweet bread is very light and moist. That being said, if I’m low on shortening I combine what I have with butter and that seems to work out too. So forget what I said about the shortening being the reason. Maybe it was a lot cheaper to use shortening back in the day so that’s why it’s there. I have no idea about shortening. What IS it, anyway? 

The selling point of this bread it the lemon juice / sugar combo that you pour over the top while it’s hot. The bread soaks it up and when it’s cool it’s a bit sticky, but SUPER tangy. It’s awesome. And maybe that’s why is light and moist. Yep. That’s why.  

lemon bread
Note the invisible glaze. I LOVE hidden sugar. Nirvana. 

 

Iced Lemon Bread
Yields 1
A light sweet bread with a tart lemon glaze.
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Prep Time
20 min
Total Time
50 min
Prep Time
20 min
Total Time
50 min
Ingredients
  1. 1/2 cup shortening
  2. 1 cup white sugar
  3. 2 eggs
  4. rind of 1 large lemon or 2 small lemons
  5. 1/2 cup milk
  6. 1 1/2 cups all purpose or bread flour
  7. 1 tsp. baking powder
  8. pinch of salt
  9. optional: poppy seeds
Glaze
  1. 1/4 cup white sugar
  2. juice of 1 large or 2 small lemons
Instructions
  1. Grease your loaf pan and place a piece of parchment on the bottom. This loaf will stick to the bottom because of the glaze.
  2. In a large bowl, cream the shortening and sugar together until light. Add eggs one at a time. In a small bowl, whisk together flour, baking powder, salt and rind. Add alternately to the creamed mixture with the milk (flour/milk/flour/milk/flour).
  3. Pour batter into the loaf pan and smooth the top. Bake at 350º until done.
  4. Mix together the sugar and lemon juice. Slowly pour over the hot bread. Let the loaf cool for at least 10 minutes - then take out of the pan to cool completely.
Notes
  1. This recipe will make 3 nice sized mini loaves (If you have one of those mini loaf pans that makes 4 lovely loaves).
Making it Work http://pioneerintrees.com/

Crap Day for the Neighbours … and a Cake

Today Paul called to tell me that our neighbour’s place was on fire – he was jumping in his truck to go over. I grabbed my hat and coat and boots and booked it out the door.

First barn ignited.

When I was 18 I witnessed a cottage burning down, and not long after there was a huge fire at the Camp I worked at. The 2 events traumatized me at the time and instilled in me a healthy fear of fire. The fire today brought it all back. The sight, sound, heat, smell. The panic, the emotion.

After I woke up my next door neighbours, I ran across the road to see what I could do to help. Not much of course. I bawled a bit. I talked to each member of the family, let them know that they should come over for shelter, food, tea. Brought two of them to my place and found them clothes – one had a towel wrapped around his waist and another was in undies and a T-shirt. Eventually Em and her 4 month old settled in for the day.  Paul made a big stew and I got busy baking up a cake and a pan of brownies. People came and went through the day. It was an action packed day.

And of course today being Sunday … “traditional family dinner”… I was in charge of dessert. The plan was to make a lemon chiffon cake for my sister’s upcoming birthday. Here were the various stages.

It’s a rich, moist, light cake. Has a total of 14 eggs in it, and quite a bit of fresh lemon juice and butter. Whipped cream in the frosting and of course white chocolate grated on top. It’s a beauty!! Happy birthday Lou!

Here’s to a better day for my neighbours tomorrow.

 

photo credit for featured image: Harrison Perkins @HaPerkins