LEMON CHIFFON CAKE RECIPE #desserts #summerday

Damp, breezy and fleecy Lemon Chiffon Cake Recipe to light up your day! This 6 inch Lemon Cake heats overly tall and is the perfect measure of sweet.

Who could oppose a fragile, pillowy, delicate and light cut of lemony cake. I wouldn't (I additionally couldn't stop at one)!

This Lemon Chiffon cake suggests a flavor like you are gnawing into mists. Without a doubt. What's more, is too simple to prepare as well! For whatever length of time that you figure out how to make a plush and foamy meringue. Follow the formula to the T and you are gold.

Also Try Our Recipe : Unicorn Fruit Dip and Rainbow Fruit Platter

Ingredients

• 113 Gms Cake Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 tsp Vanilla Extract
• 2 1/2 Tbsp Lemon Juice (mixed with 1 1/2 Tbsp water)
• 90 Gms Egg Yolks
• 2 Tbsp Lemon Zest
• 2 Tbsp (30 ml) Milk
• 1/4 Cup (60 ml) Oil

For Meringue

• 120 Gms Egg Whites
• 1/4 tsp Cream of Tartar
• 3/4 Cup (150 gms) Granulated Sugar (divided)

For Blackberry Glaze

• 1/2 Cup Fresh Blackberries
• 2 Tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1-1 1/2 Cups Confectioners' sugar

Instructions

1. Preheat your oven to 320°F (160°C) and line a 6-inch round cake tin (3-4 inches tall) with parchment paper. Make sure all your ingredients are at room temperature.
2. Add egg yolks + 50 gms to sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till everything gets combined well. 
3. Now add in atleast three times sifted cake flour and baking powder to the mixture and fold it in.
4. In a separate clean and dry bowl, add egg whites (at room temperature only) and beat in for a minute. Now add cream of tartar/lemon juice to it and beat well. Slowly keep on adding the remaining sugar and beating continuously until the meringue forms stiff peaks. This may take 5-6 minutes.
5. Mix meringue in the yellow cake batter in three batches. And fold in using a spatula.
6. Pour the mix in your lined cake tin and bake for 55-58 mins or until a tooth pick inserted in the center comes out clean.
7.  Invert the cake tin, as soon as you take it out of the oven and let it cool down completely.

For Blackberry Glaze

1. Microwave fresh blackberries and lemon juice in a microwave safe bowl until berries release their juices.
2. Strain the puree and add it to confectioners' sugar. Mix in vanilla and combine until a smooth glaze forms.
3. If the glaze is too thick add a tsp or 2 of water slowly. If it is too thin add some more confectioners' sugar.
4. Pour and spread over cooled cake!

For more detail : bit.ly/2wjfMjT

Read More Our Recipe : LEMON TURMERIC SMOOTHIE WITH CHIA SEEDS