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TRADITIONAL JAPANESE RECIPE: This Meyer Lemon Chiffon Cake ( マイヤーレモンシフォンケーキ ) is bright, sweet and tart. Perfect for the summer, when citrus fruits is all you want and great in the winter, when you find by chance that couple of very good Meyer Lemons at the shop.
If you've never heard of Meyer Lemon, here's all you'll need to know:
Regular Lemons are larger in size, with thick, textured, bright, sunny skin, and medium yellow pulp, are highly acidic and you can find Lemons at any time of the year.
Meyer Lemon are moderately acidic and slightly sweet.
If you can't find Meyer Lemons, go for regular Lemons or mix Lemon and Oranges with a little bit of Sugar.
Skill Level:  |
Time: 1 Hour |
Price:  |
Makes: 1 Cake |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 170C / 340F.
02 - Separate the 3 Eggs and place the Yolks in a large bowl and the Whites in a small.
03 - Combine the larger portion of Sugar with the Yolk and whisk until the Mixture turn creamy pale yellow.
04 - Add the Vegetable Oil and Meyer Lemons' Zest.
05 - Cut Meyer Lemons in half and juice out about 60gr / 2.11oz / 4 tablespoons of juice.
06 - Add Meyer Lemons Juice to the Egg Mixture and whisk well.
07 - Sift Cake Flour and Baking Powder into the Egg Mixture and whisk until totally incorporated and lumps free.
08 - With the help of a stand mixer, whip the Egg Whites on medium low sped till opaque, foamy and bubbly.
10 - Add the remaining Sugar and continue whipping to a higher speed until stiff peaks have form, or for bout 5 minutes.
11 - Slowly, using a whisk, fold in the Egg Whites in the Yolk Mixture until homogeneous.
12 - Pour the Batter into an ungreased 17cm / 7in Chiffon Cake Pan.
13 - Run a skewer or a chopstick through the Batter to remove air pockets before baking.
14 - Bake at 170C / 340F for 30-35 minutes, or until a toothpick inserted comes out clean.
15 - As soon as you take out the Cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. Let it cool completely.
16 - To extract the Cake, run a thin sharp knife or thin offset spatula around outer and inner edges.
17 - Remove the cake from the pan and place it onto a serving plate.
Topping Option 01:
- Dust powder Sugar on top, if you like, and enjoy!
Topping Option 02:
- Add some tried Lemon and Orange Strings and sprinkle Powder Sugar.
Topping Option 03:
- For the Make Meyer Lemon Icing Glaze: in a small bowl, combine Powder Sugar and Meyer Lemon Juice.
- Add more Sugar or Meyer Lemon Juice to achieve desired consistency.
- Drizzle over the Cake and enjoy!
Notes:
- Do not grease the mold because the Cake needs to cling on the sides and center of the pan for support while it rises, or it will collapse.
- Avoid plastic bowls when beating the Eggs.
- STEP 15: The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack.
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