Friday, December 11, 2009Y
Lemon Chiffon Cake
ask any sane 19 year old to bake something on a friday night after a hell week of work and i can assure you, they will call you nuts. but you know what, that's exactly what i did.
next, get a family who doesn't really include lemon in their daily diet (they will have problem to deal with even 1 lone lemon) to buy bout 6 lemons and leave them to hang around, they will call you nuts. but you know what? thats exactly what i did.
then, add in a sweet father who bought a whole carton of really good size egg and a lonely 19 year old girl who has totally got no life on a friday night even though she is damn tired from work and all that lemons sitting around in the fridge... you get lemon chiffon cakes!
*note: that lonely 19 year old girl got a screw kindda loose in the head and she baked a chiffon cake using a recipe that calls for 8 eggs.... when she knows her chiffon tin can only fit 5 eggs MAXIMUM. and hence she was forced to leave the extra chiffon cake batter to sit around for almost an hour before it can get baked.... as the second batch.
it really sucks like hell when you know this is so far the best looking chiffon cake you ever made and yet you got no camera to capture that lemony beauty. the cake really reeks of that warm and tangy scent of lemon and each bite is a bliss. not too sweet, soft and fluffy cake texture with that zest of sourness. and everytime i chew into a tiny speck of lemon zest, i thank god that i made this cake even though i was feeling crappy.
Lemon Chiffon Cake
Yolk mixture
2 cups plain flour flour
1 tbsp baking powder
2 cups sugar
7 yolks
juice of 2 lemon, mixed with 1/4 cup of water to give you 3/4 cups of liquid in total
1/2 cup oil
2tsp vanilla
1tsp salt
zest of 2 lemons, preferably not too fine and more sand-like
White mixture
8 whites
1/2 tsp Cream of Tartar
- put all ingredients for the yolk mixture in a bowl and mix everything up till you get a smooth silky bright yellow paste. leave that sunshine mixture aside
- get cracking on the white mixture by whipping up the whites till foamy. add in the cream of tartar and continue to beat till stiff peak forms but not dry.
- spoon 1/3 of the white mixture into the yolk mixture and like what Nigella Lawson always says, when it comes to this step just beat the hell out of everything. don't even bother to be gentle with the first addition of whites into yolks.
- with the yolk mixture slightly combined with a little white, carefully pour in the yolk mixture into the remaining whites. here do not be rough; fold in gently to corporate everything together, but firmly. the longer you do this step the more bubbles you burst in the whites.
- pour into a chiffon tin and bake for about 30-45 mins. up the temperature to 180 degree to brown the surface nicely for another 10 min.
- allow cake to cool for 5 mins in tin before running a thin blade through the sides and removing the cake from it's tin.
i swear to God i'm gonna bake this again to show you how awesome this cake is once i get a proper phone with proper camera. *grunts*
Photo credit to Piccolina @ Flickr.com
next, get a family who doesn't really include lemon in their daily diet (they will have problem to deal with even 1 lone lemon) to buy bout 6 lemons and leave them to hang around, they will call you nuts. but you know what? thats exactly what i did.
then, add in a sweet father who bought a whole carton of really good size egg and a lonely 19 year old girl who has totally got no life on a friday night even though she is damn tired from work and all that lemons sitting around in the fridge... you get lemon chiffon cakes!
*note: that lonely 19 year old girl got a screw kindda loose in the head and she baked a chiffon cake using a recipe that calls for 8 eggs.... when she knows her chiffon tin can only fit 5 eggs MAXIMUM. and hence she was forced to leave the extra chiffon cake batter to sit around for almost an hour before it can get baked.... as the second batch.
it really sucks like hell when you know this is so far the best looking chiffon cake you ever made and yet you got no camera to capture that lemony beauty. the cake really reeks of that warm and tangy scent of lemon and each bite is a bliss. not too sweet, soft and fluffy cake texture with that zest of sourness. and everytime i chew into a tiny speck of lemon zest, i thank god that i made this cake even though i was feeling crappy.
Lemon Chiffon Cake
Yolk mixture
2 cups plain flour flour
1 tbsp baking powder
2 cups sugar
7 yolks
juice of 2 lemon, mixed with 1/4 cup of water to give you 3/4 cups of liquid in total
1/2 cup oil
2tsp vanilla
1tsp salt
zest of 2 lemons, preferably not too fine and more sand-like
White mixture
8 whites
1/2 tsp Cream of Tartar
- put all ingredients for the yolk mixture in a bowl and mix everything up till you get a smooth silky bright yellow paste. leave that sunshine mixture aside
- get cracking on the white mixture by whipping up the whites till foamy. add in the cream of tartar and continue to beat till stiff peak forms but not dry.
- spoon 1/3 of the white mixture into the yolk mixture and like what Nigella Lawson always says, when it comes to this step just beat the hell out of everything. don't even bother to be gentle with the first addition of whites into yolks.
- with the yolk mixture slightly combined with a little white, carefully pour in the yolk mixture into the remaining whites. here do not be rough; fold in gently to corporate everything together, but firmly. the longer you do this step the more bubbles you burst in the whites.
- pour into a chiffon tin and bake for about 30-45 mins. up the temperature to 180 degree to brown the surface nicely for another 10 min.
- allow cake to cool for 5 mins in tin before running a thin blade through the sides and removing the cake from it's tin.
i swear to God i'm gonna bake this again to show you how awesome this cake is once i get a proper phone with proper camera. *grunts*
Labels: Chiffon
Katherine blogged@ 5:53 AM
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