Olive oil has taste to it and not only that I think it’s too heavy. I never made a cake like this before so I was super nervous but was so happy with how it turned out! Check temperature (the real temperature inside, not the display) and you may need to bake more. I’d love to make this since Lemon Chiffon is my favourite cake & I haven’t had one for many years. Remove the cake from the pan and run the knife on the bottom. Stampa. My daughter makes my Gateau chocolate (https://www.justonecookbook.com/chocolate-gateau-chocolate-cake/). Do you use the same size chiffon cake pan? My usual 10 inch chiffon cake, I find, bakes best at the lower 1/3 rack of the oven, but not sure for this little petite version since it is baked at higher temperature of 340 F, not my usual 325 F. Thank you for your time and kind input. I put parchment paper on the bottom and side of the pan so the cake can climb up. Whisk until totally incorporated and make sure there are no lumps. Hi S! Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Also, if you don’t use the good cake pan, it won’t climb up as high (and it’s important to make it upside down). Hope it will come out well. I brought it to a friends house who don’t care for sweets and they both had a second piece because they loved it so much!! Can you please let me know what’s the main problems. Just keep in mind that the Meyer lemon is less tart and slightly sweeter. You can, but it will be shorter. Run the blade of a knife between the cakes and pans, then unmould. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. If you are a beginner baker and wish to give this chiffon cake a try, you will want to master the technique of whisking the meringue (beaten egg whites). Let it cool completely. I wasn’t in the kitchen to see the process, but I believe the meringue wasn’t made properly for your case. If you don’t have 4 Tbsp (¼ cup or 60 ml) of juice, add water. My favorite part of Meyer lemons is their rinds. Thank you for your kind feedback on this recipe as well as my other recipes. Thank you very much for your kind feedback! Thank you for writing to us! However, it tasted PHENOMENAL! I have different sizes here: https://www.justonecookbook.com/perfect-chiffon-cake/ For other sizes, please double this recipe and see how it goes. Thank you so much for your kind words on my blog. Happy Birthday to your sister! Tasty bits of … Tried this with regular lemons because Meyer lemons are hard to find here. I wondered if I could make flourless chiffon cake using okara, that would be good for a weight-loss diet, and still be rich and tasty. Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture. Japanese Chiffon Cake. The result is superbly light, tangy, but enough sweetness to cut through the sour-ish of the citrus juice. ©2020 Just One Cookbook, All Rights Reserved. Your email address will not be published. Hi Nami, your cake looks pretty! Really want to try this one, but just wondering – my angel food cake tin is way larger (23cm) which is almost twice the volume, do you think this recipe would still work if i doubled it? Much nicer than my Teh Tarik Chiffon last week – can taste the calamansi; but I’ll cut back much more sugar next round baking Thank you for your wonderful chiffon recipe that’s so versatile that can be use as the base for unlimited other flavours!!!! www.ricenflour.com/recipe/how-to-make-japanese-cotton-cheesecake-recipe Hi, I made this cake with added flavour of elderflower in a regular (round not fluted) pan and iced it with fresh cream. Both times I did the same temperature and baking time. One question, is the sugar Caster Sugar or ordinary white sugar. Servite la vostra chiffon cake al limone spolverata di zucchero a velo, ricoperta di glassa al limone o semplicemente accompagnata da crema o marmellata.(6). You can unsubscribe at any time by clicking the link in the footer of our emails. Ganbatte! I’m so happy you enjoyed this recipe. LOL, Hi Ashton! Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous. I could not find Meyer lemons so I used regular lemons. The glaze should be thick, but pourable. Thank you so much for the the different case sizes. It’s hard to eat only 1 slice! I don’t own a Kugelhopf pan (I love those beautiful top!) Hi Nami, do u have a chiffon cake recipe for 20cm chiffon pan? Thank you so much for trying this recipe and for your kind feedback. The outer skin of the cake had also stuck to my baking rack so it looks awful now. Hi Janice! Would like to ask if baking powder can be replaced with baking soda or any other ingredients? Place egg whites and tartar in the clean, dry bowl of an electric mixer and whisk to soft peaks. Japanese pearl chiffon cake… meglio dire: la Fluffosa al cioccolato di Monica 17 giugno 2016, maryva, 2 Comments la Fluffosa è una torta a forma di ciambella bella alta e super soffice, morbidosa, dalla consistenza spugnosa, una nuvola per essere più precisa, che … Preheat the oven to 325°. Bright, sweet and tart. I am new to cake baking, so would you be able to advice how best to reduce sugar in the recipe without affecting the overall texture? However the recipe does not make enough for my family since it is devoured so fast! My family really loved this dessert and has requested a version with hazelnuts and/or chocolate. In a bowl, whip the cream and the remaining sugar with an electric mixer until stiff peaks form. Add ⅓ of the remaining granulated sugar and continue whipping. Hope this page will be helpful. Cut Meyer lemons … I increased the amount to four eggs and increased everything else proportionally too. For information about our privacy practices, please visit our website. Thanks for the tip of adding water. I love lemon but my hubby loves chocolate. First of all, if you are using regular lemon, we recommend adding an orange. Can’t get enough of this cake. You probably want to increase the amount of sugar a tiny bit and use less juice. When I returned to check on it, to my horror the cake had dropped down and cracked! Kitchen counter to stop shrinking, 75 g = 2/3 cup, whites... Good idea to let the cake, run a thin sharp knife or thin spatula... Using a whisk, fold in the center ; add the water, egg.! But would probably recommend to cut down lemon juice as necessary to invert a delicate, frothy meringue, chiffon., what 's the different between chiffon cake has been one of your other recipes https: for! Light cake that is bursting with the marble cake from shrinking it one day, I hope you enjoy chiffon... Classico lievito in polvere per dolci to your liking Versate la glassa sulla chiffon cake again for marble... 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The cold season version with hazelnuts and/or chocolate the cold season you my word that this recipe I to! To diluted the strong flavor as regular lemons breakfast to dessert this chiffon cake al limone capovolgete! Sure ingredients are correct we ’ re talking more about lighter spongy....