Sep 042011
 

Vanilla chiffon cake with lemon curd

I hope you all are having a great weekend and for US friends, hope you are enjoying this long Labor Day weekend. I would like to share with you a recipe that it is easy and simple. The combination of the chiffon cake with lemon curd just works wonderful, especially if you like lemons. The lemons again are from my sister’s backyard…as you can see I am still enjoying them.

The cake is light and has a nice texture. It is sure more work since I had to separate the egg whites from the yolks and beat them separately, it is much simpler that it seems…so, don’t be intimidated.

Vanilla Chiffon Cake

Ingredients:

4 eggs
102 g cake flour
2/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

Method:

Heat the oven to 325 degrees.

In a large bowl, sift together the cake flour, all the sugar except 2 tablespoons, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.

With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Gently fold in the remaining third of the whites.

Spoon or gently pour the batter into a 10-inch ungreased angel food cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F, and a toothpick inserted into the comes out clean.

Read more: http://www.joyofbaking.com/WhiteCupcakes.html#ixzz2VlxBw6mX

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.

Lemon Curd

Ingredients:

4 egg yolks
1/2 cup sugar
2 lemons juiced
1 tablespoon lemon zest
3 tablespoon butter

Method:

In a heat safe bowl mix the egg yolk, sugar and whisk until smooth.
Add lemon juice and lemon zest.
Place the bowl in a double boiled pan and stir constantly until begins to thicken, approximately 7 to 10 minutes.
Remove from the heat and add the butter one spoon at the time until all melted into the curd.
Place a plastic wrap on top until cool down.
Refrigerate until needed.

Wish you all a wonderful Labor Day!

Curiosity Corner Jan 2013
Did you know that an insurance salesman called Harry Baker from Hollywood is the one that came up with the original recipe of chiffon cake in 1927? Moreover, the recipe only went public in 1948, after Baker sold the recipe to General Mills and was release in Better Homes and Gardens Magazine.

Thank you for stopping by Simple Recipes!

 

 

  67 Responses to “Vanilla Chiffon Cake with Lemon Curd and Happy Labor Day!”

  1. The texture of that cake is unbelievable! It looks so soft and moist, I want to take big bites and eat it right now. The lemon curd sounds like the perfect accompaniment. I can’t wait to try this recipe.

  2. Ha! Cool info about the chiffon cake 🙂 1927, huh? I wonder why it took so long for the recipe to go public, shame to keep it from home kitchens for so long! Yours looks lovely, Happy Labor Day!

  3. What a beautiful, tender, and pillowy soft crumb! It looks perfectly even… A flawless chiffon, to be sure.

    Enjoy the long weekend!

  4. Beautiful, light, and airy chiffon cake, and the lemon curd looks delicious with it!

  5. I love chiffon cake and am looking forward to making it. Thanks for your great step-by-step photos – very helpful!

  6. Talk about perfection; I can almost taste it. Great presentation.
    Rita

  7. Wow, the texture of your chiffon is just perfect!

  8. that luscious airy sweet cake is perfect to offset the tangy curd! Delicious! Have a great weekend!

  9. i love how fluffy this cake looks! it would be so great in a trifle! or just paired with whipped coconut cream and berries 🙂 wish it were possible to make chiffon cake vegan! have a wonderful weekend juliana!

  10. I love chiffon ! And your beautiful cake looks fantastic, Juliana. Mmmmm so moist and delicate 🙂 Gorgeous step by step pics as always!!!

    Hugs,

    Aldy.

  11. juliana, you may have just succeeded in creating the most perfect crumb i’ve ever seen! what a stellar cake–nice work, and happy labor day to you too!

  12. Beautiful cake! I love that you paired it with lemon curd.

  13. Anything tastes great with lemon curd, but this chiffon cake is particularly appealing.

  14. What a delectable sight of loveliness, Juliana.

    Thank you so much for sharing…

  15. Angel food cake is one of my favorite things. I love serving it with ice cream…especially pistachio. Now I’m going to try lemon curd!

  16. How I would love to sink my teeth in to that cake. The texture looks so perfect. It looks like it would taste like a sweet little cloud 😀
    *kisses* HH

  17. This looks really great and it has been years since I had a slice of chiffon cake!!

  18. Gorgeous cake…chiffon is one of my favouites!

  19. Love chiffon cakes and this one is gorgeous. The texture is amazing — so much so that it seems I could take a bite from where I’m sitting 🙂 Lemon curd is a favorite of mine, so you’ve chosen a great combo here. Wonderful!

  20. Beautiful cake with beautiful texture! So soft and spongy, perfect with the lemon curd! Thanks for sharing! Have a lovely day!

  21. lucky us the recipe was shared 🙂

  22. This cake is on my to do list to bake one day! You have done a splendid job here, so light and fluffy! Thanks for sharing Juliana.
    USMasala

  23. This cake is on my to do list to bake one day! You have done a splendid job here, so light and fluffy it looks ! Thanks for sharing Juliana.
    USMasala

  24. Looks really drool worthy! I love the fluffiness of the cake.. and of course a big fan of lemon curd. Well done!

  25. You cake looks so light and “airy” and lemon is my favourite flavour. Unfortunately must stay away from desserts for a very very long time 🙂

  26. Juliana, your photos are gorgeous and that high chiffon cake looks amazing.

  27. What an awesome cake!! the texture looks so light and perfect…..
    Juliana, this looks awesome….. I can eat it to dangerous limits LOL
    Seriously I love it….

  28. That cakes looks absolutely perfect and the lemon curd, sigh, I am now dreaming of lemon curd.

  29. It has been a while I have made a chiffon cake. Yours looks just amazing, I love the light texture in the mouth. The lemon curd is a perfect match. have a great week!

  30. Oh, my, this looks heavenly! The crumb is just perfect…and the lemon curd and berries??? LOVE it all!

  31. My sister would love this!

  32. That cake does look so so ,moist and soft.Lemon is one of my fav flavors in cake..looks yummy!

  33. Yeah, I was going to mention about the texture of this cake, so fine!

  34. Wow! What a beautifully textured cake…it looks so billowy and something that would melt in your mouth. Just lovely. Thanks for inspiring me with this cake, I’ve never made a chiffon cake before! Have a great rest of the week. 🙂

  35. Ooh you just see how wonderful that texture is from the slice photo. Well done! 😮

  36. Great texture and delicious combo!

  37. So smooth and cotton soft!

  38. What a nice light cake. Perfect for a holiday weekend and I hope you had a good one. Tropical storm Lee collided with a cold front over our area and we got a lot of rain at the end of the weekend.

    I’ve always been interested in making my own lemon curd and now I have a recipe. Thanks and I also enjoyed the history of the cake and Harry Baker. Can you imagine how exciting it must have been to sell your recipe to General Mills!
    Sam

  39. Great tutorial through photos on how to make a chiffon cake. It’s on my list of things to do! The crumb looks impossibly airy 🙂

  40. Lovely cake! And doesn’t lemon curd make everything better?

  41. Juliana…although I’m not intimidated by a chiffon cake…I honestly, was not truly attracted or enthusiastic about making one either. Well, believe it or not, you may have just nudged me in the direction of making this lovely textured cake one of these days for sure ;o)

    Really enjoyed the tutorial and all the love you put into baking.

    Have a great weekend and flavourful wishes,
    Claudia

  42. I looooove chiffon cake and lemon curd even more. If I make this, I know already that I can’t control how much I eat… how do you control?? Even step by step photos are touring me. Haha.

  43. I am a dessert lover and this is one of my favorite cakes! I love it served with the lemon curd, a very special treat indeed;-)

  44. I love the idea of including the lemon curd in this cake! Sounds so tasty =)

  45. your chiffon cake looks super tall and lovely, and lemon curd with vanilla sounds awesome!

  46. what a great looking chiffon, looks so cottony soft!! and defiantely pair so well with the lemon curd, great idea!

  47. Airy and fragrant, what a delicious look cake! And so awesome that you paired it with the sweet and tart lemon curd! YUM!

  48. Ohhhhh what a fantastic cake! It has the consistency I like… fluffy and light! And I adore lemons! I will have to try this one out! Thanks Juliana!

  49. oh I want a HUGE slice ….so pretty and love the flavors!!

  50. Thats a great looking cake!

  51. juliana!! your chiffon looks AMAZING! yes what a coincidence we both made it recently hhaha 🙂 the texture of your cake takes my breathe away!! its sooo light and fluffffy that i wish my mattress is like that hahhaa…u know what, i will try your recipe tmr! i cant wait…i dont have lemons so maybe ill try a diff flavour 🙂

  52. Love the texture of the cake!!! I love chiffon cake too- it’s so light and soft- yours looks really good!

  53. What a beautiful and elegant cake this is! Gorgeous texture and I bet the flavor is lovely too! Hope you had a wonderful Labor Day!

  54. What a gorgeous Chiffon! I can almost taste it from the pictures!

  55. Julianna, your photos are just always the prettiest!! And the chiffon cake looks absolutely so light! The curd seems to add the perfect balance of flavor. Its been a long time since I attempted a chiffon cake; my mother’s turned out perfectly. Maybe it’s time to try again!!

  56. what a beautiful cake!

  57. The cake looks so soft and perfect .. yeah and the texture looks nice too! With lemon curd it will taste really nice ..

  58. Love the texture of the cake..how spongy and light it looks! And the lemon curd is a perfect accompaniment to it.

  59. This cake looks perfect for this time of year. At least here in Texas it is still very hot so it would be a great light dessert. I have been wanting to try my own lemon curd too and I will have to try this. Yum!

  60. That looks delicious! I love lemon curd!

  61. Juliana, your chiffon cake looks heavenly! Super light and airy. Absolutely perfect! Have a great weekend. 🙂

  62. love the chiffon cake it reminds me my stay in the US !!Pierre

  63. Vanilla cake is one of my favourites anytime…just looks delicious and mouthwatering.

  64. I love the texture of chiffon cakes and this one looks exceptionally wonderful with the lemon curd! I would love to make this. I have a wonderful chocolate chiffon cake recipe on my blog you might like too 🙂 I had read that about the person who invented it. So interesting he was an insurance salesman.

  65. I have been wanting to make lemon curd for a while now but I haven’t tried it. Your recipe sounds great and with this cake, oh my, it sounds awesome!

  66. I’ve come back for another look at this pillowy cake… still high on my list of things to try!