This cake is the best I have ever tasted. I do not have to tell you anything else, I promise I’m not lying. I was shocked myself because at this point I did not expect to find such a delicious cake after having tasted so many different ones. But I couldn’t be more wrong!
You have to think that Marc and I usually can not eat a full cake just ourselves. Well, we could, but it’s not healthy or sometimes it’s something heavy so, you eat a piece and that’s it. The leftovers, we either bring them to our offices, neighbors, friends, etc. But we killed that one just the two of us And in a matter of 2 days. It’s so light, so fresh, so addictive! You cut a slice, you finish it, you cut another and so on. It is so good that, in one afternoon we had eaten a half!
You need a lot of lemons fro that one, so it was perfect for me because I had the chance to use a lot. I have seen recipes with other flavors and I pin them because, being so yummy, I am just looking forward to baking it again and try other favours. But for the moment, with lemon I think it will be good for everyone.
By the way, I find the pictures of this post terrible. In fact, I post them because the cake recipe is so good that I can not leave you without it. But I’m not at all satisfied with the result of the photos, and I have already post processed them 3 times looking for different styles, but nothing works as I want. So this time there are few pictures in the post because it has been very easy to choose the few that are acceptable. These pictures are the first I have shot using artificial light and that is why the result is very weird.
I used a special lamp for photography that Marc gave me at Christmas and I have to learn to use it well. In these photos you notice the hazing of having no idea how this light behaves. I have already done another photoshoot session using that same focus and the result has been much better, in fact I have loved the result of the second ones, if I have time I’ll share them next week with you. But before using the lamp again, I was reading to learn some things about artificial light in food photography. Everything requires some learning! And I have been forced to leave my comfort zone once again, and I just love my shoots with natural light so much…
Lemon Chiffon Cake
- 280 g flour
- 1 Tbsp baking powder
- ½ tsp salt
- 180 ml freshly squeezed lemon juice
- Zest of 2 lemons
- 300 g sugar
- 8 eggs
- 120 ml olive oil
- 1 tsp cream of tartar
- 250 g icing sugar
- 4 Tbsp of lemon juice
- 1 lemon to decorate
Preheat oven to 160 ° C.
In a bowl, sift the flour with the baking powder and salt and reserve.
Separate the egg yolks. Mount the egg whites until stiff with half the sugar and the cream of tartar.
In another bowl, beat the yolks with the other half of the sugar for at least 5 minutes until you get a white mixture with a lot of volume. Add the oil, the grated zest and the lemon juice just until they are integrated. Add the flour, baking powder and salt and mix just until there are no lumps.
Mix in half of the egg whites to the batter, mixing in soft and enveloping movements to integrate without dropping the volume. Pour the other half of egg whites and repeat the process mixing until the batter is homogeneous.
Pour the batter into a special ungreased aluminum pan for this type of cakes. Bake for about 50 minutes or until the cake is golden a wooden stick comes out dry.
Remove from the oven and let the cake cool completely upside down, resting on the legs of the pan. This is done so the cake does not lose volume when cooling. When it has cooled completely, you can unmold it.
Prepare the glaze by mixing the icing sugar with the lemon juice. If it is too dense, you can add a teaspoon of water.
Pour the glaze over the cold chiffon cake and decorate with lemon slices.