AuthorSarah RacineYield = 12 slices
Need a foolproof sponge cake that is sure to impress? This chiffon cake is a true winner. Chiffon is a type of sponge cake defined by its mixing method (separated eggs that are whipped substantially) and through the addition of oil, resulting in a light but moist cake.
Don't be intimidated by the technicality of it; with air coming from three different sources (whipped egg whites, whipped egg yolks, and baking powder, which is untraditional but very helpful), the end result is a deliciously tender and fluffy sponge. Perfect for a variety of fillings, glazes, and icings, our version is simply filled with a homemade lemon curd and dusted with powdered sugar. Once you master mixing the chiffon cake, feel free to try other icings and fillings!
350F, or 325F convection, middle rack
2- 9" cake pans, greased thoroughly
-Take all dry ingredients (flour, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities. Set aside.
-With a clean paper towel wet with a small amount of lemon juice, wipe out your 5-6 quart mixing bowl and whisk attachment. This will ensure no contaminants, such as fat residue affect your meringue.
-Begin mixing only your egg whites and 1 tsp. lemon juice on medium high speed for 30 seconds .
-"Rain in" your meringue sugar (pour it in slowly) when the egg whites are slightly foamy. Pouring your sugar slowly ensures it is properly incorporated to dissolve and will help maintain volume as your meringue mixes.
-Continue mixing on medium high speed for 4 minutes , until stiff peaks form. This is the stiffest (most air) a meringue can get, and it is important to reach this stage so the cake gets the proper amount of air.
-Test for stiff peaks by dipping a whisk into your meringue and holding the whisk upside down, or meringue side up. If the peak sticks straight up and doesn't fall to either side, it is ready.
-In another 5-6 quart mixing bowl, begin mixing your egg yolks and wet ingredient sugar measurement on medium high speed.
-Mix for about 4 minutes , until the yolk mixture reaches "ribbon stage". At ribbon stage, the yolk mixture will be a VERY pale yellow, and you'll see streaks remain in the mixture as you whisk it, proving air incorporation and volume for the cake. If you can drizzle the mixture over the full bowl of yolk mixture and write an "8" before it sinks into the mix, you've reached ribbon stage.
-Once the yolk mixture is ready, SLOWLY drizzle in the oil while mixing on medium high speed. If you see oil pooling at the top of the mixture, stop adding oil and wait for the remainder to mix in. This whole process should take at least 2 minutes .
-With the oil fully incorporated, mix in on medium speed the remainder of your wet ingredients (water, lemon juice, lemon zest, and lemon extract).
-First, fold your dry ingredients into your wet ingredients with a silicone spatula. Be very gentle, making swooping motions with your spatula as your rotate the bowl.
-Ensure that there are no dry pockets or large lumps.
-Take one third of your meringue and using the same swooping motion, fold it into your cake batter. The color of your mix should be more pale, and fluffier. If the volume of your mix has not increased with the addition of your meringue, you are either not being gentle enough or your meringue was not successful/under-whipped.
- Fold in the remaining two thirds of your meringue into the batter, ensuring there are no big pockets of egg white in your batter.
Divide cake batter evenly between both prepared pans. It will not look very full, but the cake will rise slightly as it bakes.
Bake until middle of the pans are set, 35-40 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pans for 15 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
In a small heavy-bottomed saucepan over medium heat, whisk egg yolks, sugar, lemon zest, and lemon juice until sugar is dissolved. Keep whisking until mixture thickens, or hits 160 degrees F. It is important that you are constantly stirring, or the egg will start to scramble.
Off the heat, stir in the butter until melted. Transfer to a small bowl; place in refrigerator until cool and solidified.
Place your first cake on the desired serving plate or board. Trim off any domed or rounded portions to create a flat surface.
On the first cake, spread your lemon curd evenly over the top, leaving about 1/2 inch from the edge without curd. Place your second cake layer on top, pressing down slightly to shift the curd to the edge without it spilling over.
Sift powdered sugar evenly over the cake, cut into wedges, and serve.
Ingredients
Directions
350F, or 325F convection, middle rack
2- 9" cake pans, greased thoroughly
-Take all dry ingredients (flour, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities. Set aside.
-With a clean paper towel wet with a small amount of lemon juice, wipe out your 5-6 quart mixing bowl and whisk attachment. This will ensure no contaminants, such as fat residue affect your meringue.
-Begin mixing only your egg whites and 1 tsp. lemon juice on medium high speed for 30 seconds .
-"Rain in" your meringue sugar (pour it in slowly) when the egg whites are slightly foamy. Pouring your sugar slowly ensures it is properly incorporated to dissolve and will help maintain volume as your meringue mixes.
-Continue mixing on medium high speed for 4 minutes , until stiff peaks form. This is the stiffest (most air) a meringue can get, and it is important to reach this stage so the cake gets the proper amount of air.
-Test for stiff peaks by dipping a whisk into your meringue and holding the whisk upside down, or meringue side up. If the peak sticks straight up and doesn't fall to either side, it is ready.
-In another 5-6 quart mixing bowl, begin mixing your egg yolks and wet ingredient sugar measurement on medium high speed.
-Mix for about 4 minutes , until the yolk mixture reaches "ribbon stage". At ribbon stage, the yolk mixture will be a VERY pale yellow, and you'll see streaks remain in the mixture as you whisk it, proving air incorporation and volume for the cake. If you can drizzle the mixture over the full bowl of yolk mixture and write an "8" before it sinks into the mix, you've reached ribbon stage.
-Once the yolk mixture is ready, SLOWLY drizzle in the oil while mixing on medium high speed. If you see oil pooling at the top of the mixture, stop adding oil and wait for the remainder to mix in. This whole process should take at least 2 minutes .
-With the oil fully incorporated, mix in on medium speed the remainder of your wet ingredients (water, lemon juice, lemon zest, and lemon extract).
-First, fold your dry ingredients into your wet ingredients with a silicone spatula. Be very gentle, making swooping motions with your spatula as your rotate the bowl.
-Ensure that there are no dry pockets or large lumps.
-Take one third of your meringue and using the same swooping motion, fold it into your cake batter. The color of your mix should be more pale, and fluffier. If the volume of your mix has not increased with the addition of your meringue, you are either not being gentle enough or your meringue was not successful/under-whipped.
- Fold in the remaining two thirds of your meringue into the batter, ensuring there are no big pockets of egg white in your batter.
Divide cake batter evenly between both prepared pans. It will not look very full, but the cake will rise slightly as it bakes.
Bake until middle of the pans are set, 35-40 minutes, rotating the pan after 20 minutes.
The cakes should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking to ensure an even bake.
After baking, let the cake rest in the pans for 15 minutes. Run a knife along the outer edge of each pan, and carefully flip the pans over to remove the cakes onto a plate or board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
In a small heavy-bottomed saucepan over medium heat, whisk egg yolks, sugar, lemon zest, and lemon juice until sugar is dissolved. Keep whisking until mixture thickens, or hits 160 degrees F. It is important that you are constantly stirring, or the egg will start to scramble.
Off the heat, stir in the butter until melted. Transfer to a small bowl; place in refrigerator until cool and solidified.
Place your first cake on the desired serving plate or board. Trim off any domed or rounded portions to create a flat surface.
On the first cake, spread your lemon curd evenly over the top, leaving about 1/2 inch from the edge without curd. Place your second cake layer on top, pressing down slightly to shift the curd to the edge without it spilling over.
Sift powdered sugar evenly over the cake, cut into wedges, and serve.
