The chiffon cake with lemon glaze is a delicious tall, soft cake, filled with cream and decorated with a white lemon glaze.
It is a fresh and light cake like a cloud, with the citrus flavor of lemon that makes it very fragrant and pleasant, so much that one slice leads to another.
The chiffon cake is the classic American bundt cake, a dessert particularly known for its irresistible lightness and fluffiness, which is why it is also called fluffy, excellent for breakfast or a snack.
It can be served simply with a dusting of powdered sugar, or filled like a cake with cream and covered with glaze.
Being so tall, the Chiffon Cake needs a special mold: round, tall, with a tube in the center. It’s important to ensure that the cake remains soft, in addition to the cream of tartar used in the batter, to let the bundt cake cool upside down, lifted by the feet of the mold.
I’ve heard so much about this delicious cake, so I got the mold and after reading many recipes online, here is my customized one.
It’s so good and was liked so much, I will prepare another one with a different filling.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chiffon cake with lemon glaze
- 2 cups All-purpose flour
- 6 Eggs (large)
- 1 cup Sugar
- 7 tbsps Vegetable oil
- 3 1/2 tbsps Water
- 1 Baking powder
- 1 Cream of tartar
- to taste Lemon zest (grated)
- 2 cups Milk
- 3/4 cup Sugar
- 2 Eggs
- 2/3 cup Flour (or starch)
- 1 Lemon juice
- to taste Lemon zest (grated)
- 1 tbsp Limoncello
- 1 glass Limoncello
- 5 tbsps Water
- 1 tbsp Sugar
- to taste Lemon flavor
- 1 cup Powdered sugar
- 2 tbsps Water (warm)
- to taste Lemon flavor
- 2 Lemons
- 1 sprig Mint (fresh)
Tools
For this spectacular soft dessert, you absolutely need the suitable mold for chiffon cake.
I recommend purchasing the suitable mold!
- 1 Mold (for chiffon cake)
- Electric whisk
- Bowl
- Oven
Preparation for the chiffon cake with lemon glaze
Start by preparing the chiffon cake by separating the egg whites from the yolks into two separate bowls.
With an electric whisk or a stand mixer, beat the egg whites until stiff peaks form, with a pinch of salt and the cream of tartar, and set them aside.
Again with the whisk or stand mixer, beat the yolks with the sugar, add the grated zest of 1/2 lemon, the oil, water, and finally the sifted flour with the baking powder.
Mix well to obtain a good frothy mixture.
Take the beaten egg whites and add them to the rest of the batter, mix everything very gently from bottom to top to not deflate and blend the two mixtures well.
Pour the resulting mixture into the chiffon cake mold, WITHOUT greasing or flouring it.BAKING
Place the cake on the second rack of the preheated oven and bake it for the first 30 minutes at 320°F, then raise the temperature to 340°F and bake for another 20 minutes. I used the fan mode, approximately 60/70 minutes with the traditional mode.Once the required time has passed, remove the cake from the oven, invert it onto the appropriate feet and let it cool for many hours. I baked it in the evening and let it cool all night.
When the chiffon cake is completely cooled, you will need to detach the top part of the mold: you can help with a thin, sharp knife, also run it around the edges of the mold to detach it and then extract it.
DELICIOUS EVEN WHEN SERVED SIMPLY WITH POWDERED SUGAR!
FILLING
Divide the chiffon cake into two layers, if you prefer, even three, soak it everywhere with the limoncello syrup and fill it with lemon custard.
The recipe and procedure for the lemon custard
Reassemble the chiffon cake from the sliced disks, place it on a plate, and then soak it again on the surface, spread another spoonful of cream and then cover it with the lemon glaze or, if you prefer, with an icing prepared with egg whites.
For the preparation of the lemon glaze: sift the powdered sugar carefully in a bowl.
Gradually add the warm water.
Mix vigorously with a spatula, adding a few drops of lemon juice or flavoring. The glaze should have a fairly fluid consistency.
For an even more liquid consistency, add a little more warm water, otherwise add more powdered sugar.
DECORATION
With the help of a spatula, spread the glaze on the cake, you can make lines with the tines of a fork, let it drip well on the edges and then decorate the cake with roses made from lemon zest.
Slice a lemon (untreated) with a peeler, cut very thin strips avoiding the white part, roll 2 or more strips depending on the size of the roses you desire and place them on the cake, add more small strips of zest all around to decorate and scent.
Let the glaze cool, to speed up, place the chiffon cake in the fridge for about half an hour.
When the glaze is set, transfer, very gently, the chiffon cake to a nice serving plate, finish the decoration by adding fresh mint leaves. Serve the chiffon cake with lemon glaze cold.
You can keep it in the fridge for about 2/3 days.
Anna suggests….
The chiffon cake tastes great even just with powdered sugar, or it is an excellent base for filled cakes for special occasions with different fillings, fruits, aromas, and glazes.
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Can I flavor the chiffon cake with something else?
Yes, of course, you can use grated orange, or vanilla, cinnamon, or other.
You can also use a different filling and glaze.
