How To Make Meyer Lemon Chiffon Cake (Recipe) マイヤーレモンシフォンケーキの作り方(レシピ)
Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with sweet glaze and lightly dusted with powder sugar. It's hard to eat only 1 slice!
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Ingredients:
3 large eggs, separated
85 g (3 oz, or measure ½ cup and remove 1 Tbsp.) granulated sugar (25 g for yolks, 60 g for whites)
3 Tbsp. (40 ml) vegetable oil
2 Meyer lemons
75 g (2.6 oz., or ⅔ cup) cake flour (see Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder
2 Tbsp. powder sugar for sprinkling on the cake
Meyer Lemon Icing Glaze (Optional)
60 g (½ cup) powder sugar
½ Meyer lemon (for ½ - 1 Tbsp. juice)
Equipment you will need:
17 cm (7”) chiffon cake pan (
Instructions ▶ bit.ly/MeyerLemonChiffonCake
NOTE:
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
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Super Light Lemon Sponge Cake
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This Lemon Sponge Cake is super light, sweet and moist. Infused with fresh lemons, it has a tangy lemon flavor.
Lemon Sponge Cake
Ingredients:
2 large lemons
4 eggs (medium size)
100g sugar
90g plain flour
½ tsp baking powder
40ml corn oil
70ml lemon juice
1 tbsp lemon zest
Baking Temperature: 150°C
Baking Time : 60 minutes
Round Baking Pan: 18cm in diameter
Every oven works differently. Baking time may vary
Tips: Gently insert a toothpick in the centre of the cake. If it comes out clean, the cake is ready.
Music:
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:
Soft, Springy, Citrusy Chiffon Cake
My soft and springy chiffon cake recipe has a light, melt-in-your mouth crumb that’s delicate, but not so delicate that it falls apart. It requires a bit of technique, but nothing that you can’t handle if you read through the steps carefully.
Recipe:
Ingredients
Chiffon Cake
2 ¼ cups cake flour (250g)
1 ¾ cups granulated sugar, divided (350g)
2 teaspoons baking powder
1 teaspoon salt
6 large eggs, whites and yolks separated
½ cup canola oil (118ml)
1 cup orange juice (may substitute milk or water) (236ml)
2 teaspoons vanilla extract
¼ teaspoon almond extract, optional
½ teaspoon cream of tartar
Glaze (optional)
½ cup salted butter, melted (113g)
2 ¼ cups powdered sugar (280g)
2-4 Tablespoons orange juice or milk, as needed
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:27 Preheat oven to 325F (175C).
00:32 In a large bowl, combine flour, 1 ¼ cups (250g) granulated sugar, baking powder, and salt and whisk together.
00:52 In a separate bowl, combine egg yolks, canola oil, extracts and orange juice (or milk or water) and beat very well until mixture is smooth and well-combined.
03:03 Add the egg yolk mixture to the flour mixture and stir until mixture is thoroughly combined.
03:21 In a separate large, clean, dry, and completely grease and moisture-free bowl, combine egg whites and cream of tartar. Use an electric mixer to beat on medium-speed until foamy. Gradually increase the mixer speed to medium-high and gradually add remaining ½ cup (100g) of granulated sugar, about 1 Tablespoon at a time, allowing about 10 seconds of mixing after each addition.
04:40 Increase mixer speed to high and beat until egg white mixture is thick and glossy and you have reached stiff peaks.
05:28 Add the egg yolk mixture to the egg whites and use a spatula to carefully fold the ingredients together until batter is smooth and completely combined,
05:59 Pour evenly into an ungreased tube pan. Transfer to the center rack of 325F (175C) oven and bake for 50-55 minutes and any cracks on the surface appear dry.
06:37 Remove from the oven and immediately invert onto a can or bottle.
07:15 Allow to cool completely before running a knife along the inside of the pan to release the cake from the pan and then turning it out onto a serving rack. If desired, top with glaze before serving.
GLAZE
08:20 Combine melted butter and powdered sugar in a large bowl. Whisk together until smooth. Mixture will be stiff, add orange juice (or milk) starting with 2 Tablespoons, and add more as needed until you have a smooth glaze that drizzles smoothly off the whisk.
09:19 Pour evenly over cooled cake. Allow glaze to set (about 30 minutes, though this can vary depending on the specific thickness of your glaze) before slicing and serving.
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Lemon & Orange Cake (Without Oven) Recipe By Food Fusion
You will go OMG after trying this Lemon & Orange Cake. Definitely worth a try.
All with and without oven recipe for you. #HappyCookingToYou #FoodFusion
Written Recipe:
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Lemon Orange Cake
Recipe in English
Ingredients:
-Maida (All-purpose flour) 2 & ½ Cups
-Baking powder 1 & ½ tsp
-Baking soda ½ tsp
-Namak (Salt) ½ tsp
-Doodh (Milk) ½ Cup
-Lemon juice ¼ Cup
-Orange juice ½ Cup
-Anday (Eggs) 4 room temperature
-Vegetable oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ¼ Cups
-Lemon zest 1 tbs
-Orange zest 2 tbs
-Namak (Salt) 1 pack
Citrus Frosting
-Makhan (Butter) unsalted 4 tbs at room temperature
-Cream cheese 2 tbs
-Icing sugar 1 Cup
-Lemon juice 1 tbs
-Orange juice 1 tbs
-Lemon zest ½ tbs
-Orange zest ½ tbs
-Doodh (Milk) ¼ Cup
-Candied lemon slices/Orange slices for garnishing
Directions:
-In a bowl add all-purpose flour, baking powder, baking soda, salt & mix well. Set aside.
-In a jug add milk, lemon juice, orange juice & mix well. Sour milk is ready. Set aside.
-In a bowl add eggs, vegetable oil, castor sugar & beat until well combined.
-Add sour milk, lemon zest, orange zest & beat until well combined.
-Add dry ingredients & mix well.
-Grease 8 inch round baking pan & sprinkle flour on it.
-Add cake batter in the pan and bake in preheated oven at 175 C for 30-35 minutes or until toothpick inserted in the center of the cake comes out clean.
-Remove the cake from the oven & let it completely cool.
-Run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack.
Baking without oven (Pot baking)
-In a pot add salt, grill rack & cover it. Preheat it for 15-20 minutes.
-Add baking pan & bake the cake for 40 minutes.
-Let it completely cool.
Citrus Frosting
-In a bowl add butter & beat for 2-3 minutes.
-Add cream cheese & beat well.
-Add icing sugar & beat for 5-8 minutes or until foamy.
-Add lemon juice, orange juice & beat well.
-Add lemon zest, orange zest & beat well. Refrigerate it until use.
Garnishing
-With the help of the cake knife, cut the doom of the cake.
-Place the cake on cake tray and pour milk all over it.
-Cover the cake with butter cream frosting.
-Decorate & serve.
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) 2 & ½ Cups
-Baking powder 1 & ½ tsp
-Baking soda ½ tsp
-Namak (Salt) ½ tsp
-Doodh (Milk) ½ Cup
-Lemon juice ¼ Cup
-Orange juice ½ Cup
-Anday (Eggs) 4 room temperature
-Vegetable oil ½ Cup
-Bareek cheeni (Castor Sugar) 1 & ¼ Cups
-Lemon zest 1 tbs
-Orange zest 2 tbs
Frosting
-Makhan (Butter) unsalted 4 tbs at room temperature
-Cream cheese 2 tbs
-Icing sugar 1 Cup
-Lemon juice 1 tbs
-Orange juice 1 tbs
-Lemon zest ½ tbs
-Orange zest ½ tbs
-Doodh (Milk) ¼ Cup
Tarkeeb:
-Aik bowl may maida, baking powder, baking soda, namak daal kar achi tarah mix karen.
-Aik jug may doodh, lemon juice, orange juice daal kar mix karen. Sour milk tayar hai.
-Aik bowl may anday, tail, bareek cheeni ko achi tarah beat karlen.
-Ab sour milk, lemon zest, orange zest daal kar dubara beat karen.
-Ab dry ingredients daal kar achi tarah mix karen.
-8 inch k gol baking pan ko oil se grease karen or flour charak den.
-Cake ka batter daal den or pehle se garam oven may 175 C par 30-35 minute tak bake karen k tooth pick daalne par wo saaf bahar niklay.
-Cake ko oven se bahar nikal kar thanda karlen.
-Cake ko baking pan se bahar nikal len or wire rack par rakh den.
Pot Baking
-Aik pot may namak daal kar wire rack rakh den or dhak kar 15 minute tak garam karlen.
-Cake ka baking pan rakh kar dhak den or 40 minute tak bake karen.
-Baking k baad cake ko Thanda karlen.
Butter frosting
-Aik bowl may makhan daal kar 2 se 3 minute tak beat karen.
-Cream cheese daal kar achi tarah beat karen.
-Icing sugar daal kar 5-8 minute tak beat karen yehan tak k foamy hojaye.
-Ab lemon juice, orange juice daal kar beat karen.
-Ab lemon zest, orange zest daal kar achi tarah beat karen or istemal karne tak refrigerate karden.
Garnishing
-Cake knife ki madad se cake ka doom kaat den.
-Cake ko cake tray pe rakh kar doodh daal den.
-Ab cake par achi tarah butter frosting lagayen.
-Apni marzi ki decoration kar k serve karen!
Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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Moist Lemon Cake Recipe
You're going to LOVE my moist lemon cake recipe! Inside there's a creamy mascarpone filling anf outside you'll find an ombré of dreany Swiss meringue buttercream flecked with lots of lemon zest.
This cake has all the zing and a great balance of sweeetness. I haven't even mentioned the smell; it's intoxicating! Let me know in the comments if you spot the continuity error! I forgot to add METRIC measurments in the titles! You'll find all the grams and milliliters in the recipe on the blog post!
Full Recipe:
MODIFICATIONS YOU MIGHT ENJOY
Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.
You can whip up a batch of whipped cream stabilized with mascarpone if you want an even lighter frosting. It’s super quick and very delicious.
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