I’ve heard of Chiffon Cake but I’m not sure I’d ever had it before.
With leftover chocolate cake pops from yesterday – I wanted to make a “small” chiffon cake and cut the recipe in half…
Now I’m curious how big a full recipe makes – since this is Bundt pan size…
With it’s lemon glaze…
And homemade lemon curd…
I might need to share this with a neighbor or someone…
Would you like a piece?
It’s light and airy – similar to angel food cake – and quite amazing with the curd!
I didn’t have a tube pan so I cut the Chiffon Cake Recipe in half and made it in a Bundt pan – I didn’t have any problems.
Glazed Lemon Chiffon Cake with Lemon Curd
Part 1 – Lemon Chiffon Cake:
- 2 cups Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup water
- 8 large eggs, separated
- 2 teaspoons vanilla extract
- 1 teaspoon grated fresh lemon peel
- 1 1/2 tablespoons lemon extract
- 1/2 teaspoons cream of tartar or lemon juice
Part 2 – Lemon Curd
Part 3 – Lemon Glaze
- 6 tbsp butter , melted
- 1 tbsp grated lemon zest
- 2 cups powdered sugar
- 3 tbsp lemon juice
- 1 tsp vanilla extract
1) Preheat the oven to 325°F. Have on hand an ungreased 10″ tube pan (Or you can cut the cake recipe in half and use a Bundt pan).
2) Sift into a large mixing bowl the flour, baking powder, sugar, and salt.
3) Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, and extract. Mix until smooth; scrape the bowl and mix for 30 seconds more.
4) In a separate bowl with clean beaters, combine the egg whites and cream of tartar or lemon juice. Whip until very stiff.
5) Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time. Pour the batter into the tube pan.
5) Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes, until a cake tester or toothpick inserted into the center comes out clean.
6) Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle (I didn’t have a narrow enough bottle so I placed the Bundt pan upside down on a plate).
7) When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate.
8) While cake is cooling prepare the curd. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup
9) In a bowl whisk together zest, juice, sugar, and eggs. Cut butter into 4 pieces and add to mixture
10) Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes. Cool.
11) For glaze combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth.
12) Turn cake upside down and use a small knife to cut holes spaced one inch apart. Keep cake pieces and set aside. Add spoonful of curd to each hole, then re-cover holes with cake pieces.
13) Flip back over and pour glaze over the top. Once glaze hardens then sprinkle with zest.