Lemon Chiffon Cake With Lemon Butter Cream Frosting (With Step-Wise Pictures)

Lemon Chiffon Cake With Lemon Butter Cream Frosting

This is one of the perfect cakes for celebration. I have already posted on Lemon Chiffon Cake.. I used lemon butter cream frosting for this cake.  Here goes the recipe..

Lemon Chiffon Cake With Lemon Butter Cream Frosting

Ingredients:

Lemon Chiffon Cake

Butter                       - 1 cup

Lemon Zest              - 2 tbsp (Grated Lemon Peel)

Powdered Sugar       - 3.5 cups

Lemon Juice             - 3 tbsp 

Cold Milk                 - 2 tbsp (Optional)

Procedure:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for 4 - 6 hours.
• Keep the vessel in which you are going to whip the cream in a pot of ice and start the procedure.

• Whisk butter and lemon zest together.
• When its fluffy, add powdered sugar and lemon juice.
• Whisk it well , till it reaches free flowing consistency.
• If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Take the Lemon Chiffon Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 

• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.

• Decorate as you wish.. I have added Rice Krispies..

• Keep the cake in Refrigerator. Serve the cake after the frosting has settled completely. 

Lemon Chiffon Cake (With step-Wise pictures)

Lemon Chiffon Cake   (No Butter Recipe)

Chiffon cake is a light airy cake which is traditionally prepared only with oil. This cake will stay soft even after a day. Here i am preparing Lemon Chiffon cake.. This cake won't be much sweeter. Lemon juice and lemon zest added to it gives the perfect tanginess to the cake. Here goes the recipe...

 

Ingredients:

All Purpose Flour ( Maida)                                - 1 cup

Baking Powder                                                  -  1.5 tsp

Salt                                                                    - 1/2 tsp

Powdered Sugar                                               - 1/3 cup + 1/3 cup

Vegetable Oil                                                     - Little less than 1/4 cup

Egg                                                                    -3

Water                                                                 - Little Less than 1/4 cup

Lemon Juice                                                       - 5 tsp

Lemon Zest                                                        - From 1 full lemon peel

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Procedure:

Sieve All purpose flour, Baking powder and salt together. . Powder sugar.  Separate yolks in eggs. Grate a full lemon to obtain lemon zest.

Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add 1/3 of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.

Take another bowl.. add yellow yolk.. whisk it. After some time add remaining  1/3 of sugar.. continue till the sugar gets dissolved. .

After the sugar dissolves add vegetable oil.

After whisking for some time, add water and lemon juice.

Whisk everything well..

After everything has blended, slowly add in the sieved flour.  Whisk until the flour has been blended well.

Add the lemon zest and whisk for 1 time.

Now add 1/3 rd of white mix to the yellow. Mix it well with spatula. . Don't overbeat.. just rotate your hand.

Repeat the above process for another 2 times.

Preheat oven to 180 degree celsius.

Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 

And your cake is ready!!!

Quick Tips:

1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.