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
It is possible to trace the history of `recipes` way back into history, at least as far back as the early Egyptians, and possibly even further than that. In practice though, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius describes how the chefs of Roman times made use of a good variety of herbs, including some that we all recognise like thyme, fennel and asafoetida. Later, there were two recipe books dating from the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is popular today, but rather descriptions of the types of food eaten by the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new tastes caused an eruption in recipe manuscripts, many of which still exist in private collections. During the following few hundred years, the rich and powerful families of Europe competed to serve up the most exotic banquets, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are in great demand, due to higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Lemon Chiffon Cake recipe.
