2 1/4 cup cake flour
1 1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup water
6 large eggs, separated
1 zest of one lemon,
1 finely minced
1/2 tsp cream of tartar
1 lemon glaze (opt. see recipe
1 shreds of lemon zest
1 for garnish (optional)
Directions
COMMENTS: As the name implies, a chiffon cake is a light, high cake -
actually a hybrid of an angle and butter cake. Serve this cake plain,
with lemon curd, with whipped cream or with a nest of strawberries in
the center. Lightly grease a 10-inch tube or bundt cake pan. Preheat
oven to 325'F. Sift together the cake flour, sugar, baking powder and
salt in a large bowl. Make a well in the center and add oil, lemon
juice, water, egg yolks and lemon zest. Beat until smooth. Beat egg
whites until foamy, then dust with cream of tartar. Beat until the
whites are stiff and glossy-looking. Stir 1/4 of the beaten egg
whites into the cake batter. Gently fold in the remaining egg whites.
Pour into prepared tube or bundt pan. Bake about 55 minutes in
preheated oven until cake tests done. Remove from oven and invert
pan. Let cake cool this way for about 1 hour. To loosen the cake for
serving , run a knife around the edges. Unmold on to serving plate
and glaze, if desired, then garnish with shreds of lemon zest. LEMON
GLAZE: Combine two cups sifted icing sugar and three tablespoons of
fresh lemon juice to make a thin glaze.
Servings: 12 servings
Lemon Chiffon Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We can follow the history of `recipes` far back into distant history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans were skilled in the use of many different spices, including a few you will know like thyme, mint and asafoetida. For the centuries that followed, the powerful and rich tried to serve the best banquets, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Lemon Chiffon Cake recipe.
