Moist Lemon Chiffon Cake

Name: Moist Lemon Chiffon Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 250 grams cake flour; 2 Tbsps canola oil; 210 grams confectioners sugar; 1 teaspoons cream of tartar; 243 milliliters egg whites (about 7); 126 milliliters fat-free evaporated milk; 1 teaspoon lemon extract; 3 Tbsps lemon juice; 1 teaspoon grated lemon peel; 115 milliliters reduced-fat sour cream; 1 teaspoons salt; 300 grams sugar; 2 teaspoons vanilla extract

The recipe Moist Lemon Chiffon Cake can be made in around 1 hour. This recipe serves 16. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 226 calories. Only a few people really liked this dessert. If you have lemon juice, sugar, cream, and a few other ingredients on hand, you can make it. Moist Marble Chiffon Cake, Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, and Lemon Chiffon Cake are very similar to this recipe.

Instructions

In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy.

Ingredients you will need

Baking Powder

Egg Whites

All Purpose Flour

Lemon

Sugar

Salt

Equipment you will use

Bowl

Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.

Ingredients you will need

Cream Of Tartar

Lemon

Pour into an ungreased 10-in. tube pan with removable bottom.

Equipment you will use

Frying Pan

Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.

Equipment you will use

Oven

Frying Pan

Remove cake to a serving platter.

Combine glaze ingredients; drizzle over cake.

Ingredients you will need

Glaze

Equipment

Bowl

Frying Pan

Oven

Ingredients

Servings:

1Tbsp

baking powder 250grams

cake flour 2Tbsps

canola oil 210grams

confectioners' sugar 1teaspoons

cream of tartar 243milliliters

egg whites (about 7)126milliliters

fat-free evaporated milk 1teaspoon

lemon extract 3Tbsps

lemon juice 1teaspoon

grated lemon peel 115milliliters

reduced-fat sour cream 1teaspoons

salt 300grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "