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Meyer Lemon Chiffon Cake

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Meyer Lemon Chiffon Cake

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Meyer Lemon Chiffon Cake Recipe Meyer Lemon Chiffon Cake Recipe

The sunny flavor of Meyer lemons brightens up this light-textured cake, a favorite dessert recipe from “Wednesdays,” a regular pop-up dinner series in New York City.

At a glance

Prep
Bake
Total
Yield
9″ or 10″ cake

Nutrition information

Ingredients

Cake

  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 3 tablespoons walnut or hazelnut oil
  • 1/4 cup Meyer lemon juice
  • grated rind (zest) of 2 Meyer lemons
  • 3/4 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cornstarch
  • confectioners’ sugar, for dusting

Topping

  • 1 cup heavy cream
  • grated rind (zest) of 1 Meyer lemon
  • 1 tablespoon Meyer lemon juice
  • 2 teaspoons granulated sugar

Cake

  • 6 large eggs, separated
  • 5 1/4 ounces granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 1/4 ounces walnut or hazelnut oil
  • 2 ounces Meyer lemon juice
  • grated rind (zest) of 2 Meyer lemons
  • 3 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1/4 ounce cornstarch
  • confectioners’ sugar, for dusting

Topping

  • 8 ounces heavy cream
  • grated rind (zest) of 1 Meyer lemon
  • 1/2 ounce Meyer lemon juice
  • 2 teaspoons granulated sugar

Cake

  • 6 large eggs, separated
  • 149g granulated sugar, divided
  • 1/4 teaspoon salt
  • 35g walnut or hazelnut oil
  • 57g Meyer lemon juice
  • grated rind (zest) of 2 Meyer lemons
  • 106g King Arthur Unbleached All-Purpose Flour
  • 7g cornstarch
  • confectioners’ sugar, for dusting

Topping

  • 227g heavy cream
  • grated rind (zest) of 1 Meyer lemon
  • 14g Meyer lemon juice
  • 2 teaspoons granulated sugar

Instructions

  1. Preheat the oven to 325°F. Line the bottom of a 9″ or 10″ springform pan with parchment.
  2. To make the cake: In a large mixing bowl, combine the egg yolks, 2 tablespoons of granulated sugar, and salt. Whip until the yolks are light and lemon-colored, then gradually drizzle in the oil with the mixer running at high speed. Mix in the lemon juice and zest. Scrape the sides and bottom of the bowl.
  3. Sift the flour and cornstarch together, then fold into the egg yolk mixture.
  4. In a separate bowl with a clean whisk, beat the egg whites until foamy and white. With the mixer running at medium-high speed, gradually add the remaining granulated sugar. Increase the mixer’s speed to high and whip until a smooth, glossy meringue forms. It should hold a medium peak (the tip will slowly flop over when you pull the whisk up out of the mixture).
  5. Fold the meringue into the egg yolk/flour mixture, mixing until no streaks of egg white remain.
  6. Scoop the batter into the prepared pan, and use an offset spatula to lightly smooth the top. Bake for 55 to 65 minutes, until the top is golden brown and the center springs back when lightly touched.
  7. Remove the cake from the oven and cool it completely in the pan.
  8. To make the topping: Whip the heavy cream with the zest, lemon juice, and sugar until light and pillowy, and it just barely holds a peak.
  9. To serve: Run a thin spatula around the outside edge of the pan before releasing the hinge. Pull off the outer ring and use a large spatula under the parchment to transfer the cake to a serving plate. Dust the top of the cake with confectioners’ sugar; slice, and serve with a dollop of the topping.
  10. Store any leftovers at room temperature, well wrapped, for several days; freeze for longer storage. Keep any leftover topping refrigerated.

Nutrition Information

  • Serving Size58g
  • Servings Per Batch16 servings
Amount Per Serving:
  • Calories159
  • Calories from Fat45
  • Total Fat5g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol87mg
  • Sodium31mg
  • Total Carbohydrate16g
  • Dietary Fiber0g
  • Sugars10g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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