Description
Vanilla chiffon cake with lemon curd recipe. Enjoy the lightness of chiffon cake paired with the tangy freshness of lemon, creating a harmonious blend of flavors. Try it today for a delightful dessert or teatime treat!
Ingredients
- For the Vanilla Chiffon Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vegetable oil
- Egg yolks
- Water
- Vanilla extract
- Cream of tartar
- Egg whites
- For the Lemon Curd:
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- Eggs
- Unsalted butter
Instructions
- Preheat your oven and prepare the baking pan.
- Sift together the dry ingredients for the chiffon cake.
- Make a well in the center and add the wet ingredients.
- Beat egg whites until stiff peaks form, then fold into the batter.
- Pour the batter into the pan and bake until golden and springy to the touch.
- For the lemon curd, whisk together lemon juice, zest, sugar, and eggs in a heatproof bowl.
- Cook over a double boiler until thickened, then remove from heat and stir in butter.
- Let both the cake and lemon curd cool completely before assembling.
- Once cooled, spread the lemon curd over the top of the chiffon cake.
- Serve slices of the cake with an extra dollop of lemon curd on the side.
Notes
- Ensure all ingredients are at room temperature before starting the recipe for optimal results.
- Use fresh lemon juice and zest for the lemon curd to achieve the best flavor.
- Be careful not to overmix the chiffon cake batter, as this can result in a dense texture.
- When folding the beaten egg whites into the cake batter, do so gently to maintain the volume and airiness.
- Allow both the cake and lemon curd to cool completely before assembling to prevent the curd from melting the cake.
- Feel free to adjust the sweetness of the lemon curd to suit your preference by adding more or less sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice of cake
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: vanilla chiffon cake with lemon curd recipe
