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