BAHAN
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]
[**equal amount of either almond oil, hazelnut oil, or canola oil]
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]
[**equal amount of either almond oil, hazelnut oil, or canola oil]
CARANYA
1) Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2) In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3) In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4) Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5) Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
Lemon Cream Frosting
(Makes 3 1/4 cups)
1) Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2) In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3) In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4) Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5) Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
Lemon Cream Frosting
(Makes 3 1/4 cups)
BAHAN UNTUK FROSTING:
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd
Whip the cream and sugar in a large chilled bowl until stiff
Resepi: Alisa Huntmans
![Triple Lemon Chiffon Cake (by Alisa Huntmans)
Ingredients :
8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]
[**equal amount of either almond oil, hazelnut oil, or canola oil]
Method:
1) Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2) In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3) In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4) Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5) Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
Lemon Cream Frosting
(Makes 3 1/4 cups)
Ingredients for the Frosting:
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd
Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_suH1rBnDp3zzIDu4cZgVW9o8D5oXw6JxITKwdtuXxo58fqkI40oWkiUFr-HDTsnbbk-xNWgcptCe4o8vzosNeFStnPtzTeTGQM7tjwej6u-vfYRmWCKjdhxRnJLB5-x8IGgmA5ryuYDVFcAG41YxHimtO62ExwjyZk4F7XHf9pSoJgwA=s0-d)
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