Meyer Lemon Chiffon Cake マイヤーレモンシフォンケーキ

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  • Take advantage of the citrus season and make this delicate Meyer Lemon Chiffon Cake cake that guarantee to brighten up your day!

    Meyer Lemon Chiffon Cake on a cake stand.

    Meyer lemons are one of my favorite citrus along with my favorite Japanese citrus Yuzu.  Although it is now almost end of the season for Meyer lemons (from December through May), I wanted to share this delicious Meyer Lemon Chiffon Cake that I’ve been making for the past few months.

    Watch How To Make Meyer Lemon Chiffon Cake マイヤーレモンシフォンケーキの作り方

    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!

    Airy, Fluffy, Not-So-Sweet Meyer Lemon Chiffon Cake

    Chiffon cake has been one of my favorite desserts to make at home.  It’s easy and straight forward, as long as you know how to make a delicate, frothy meringue with egg whites and sugar.

    The sponge is so light, airy, fluffy… Even after eating a slice, it feels like you didn’t eat any!  It’s a perfect light snack or dessert to go with your coffee or tea.

    What is Meyer Lemon?

    Some of you may not have heard of Meyer lemons.  I didn’t know this type of citrus fruit until I came to the United States.  When I Googled Meyer lemon, I found out it is actually native to China (that was unexpected) and introduced to the U.S. in 1908.

    But it didn’t become popular until the end of 1990s when chefs like Alice Waters at Chez Panisse started to use in “California Cuisine” and Martha Stewart featured in her recipes (source).

    Meyer lemons are moderately acidic and do not have the tangy flavor as regular lemons.  They even taste slightly sweet.  My favorite part of Meyer lemons is their rinds.  Smells fantastic and if there’s a pile of Meyer lemon zest I feel like I could dive right in!

    Meyer Lemon Chiffon Cake on a cake stand and a cup of coffee.

    Can we substitute regular lemons for Meyer Lemon?

    Yes you can, in most recipes, as long as you keep in mind that the Meyer lemon is less tart and slightly sweeter.  You probably want to increase in the amount of sugar a tiny bit and/or use less juice.  I haven’t tested the recipe with regular lemons yet.  If I test it out one day, I’ll write down the measurement in the recipe (please remind me if I forget…).

    Meyer Lemon Chiffon Cake on a cake stand.

    I hope you will enjoy making this Meyer Lemon Chiffon Cake recipe!  If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook.  Thank you so much for reading, and till next time!

    Don’t want to miss a recipe?  Sign up for the FREE Just One Cookbook newsletter delivered to your inbox!  And stay in touch onFacebook,Google+, Pinterest, and Instagram for all the latest updates.  Thank you so much for reading, and till next time!

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    Meyer Lemon Chiffon Cake | JustOneCookbook.com
    Meyer Lemon Chiffon Cake
    Prep Time
    20 mins
    Cook Time
    30 mins
    Total Time
    50 mins
     
    Course: Dessert
    Servings: 1 17-cm (7") cake
    Ingredients
    • 3 large eggs (separated)
    • 85 g sugar (85 g = 3 oz or measure ½ cup and remove 1 Tbsp) (separated)
    • 3 Tbsp neutral flavor oil (vegetable, canola, etc) (3 Tbsp = 40 ml)
    • 2 Meyer lemons
    • 75 g cake flour (75 g = 2.6 oz or 2/3 cup) (see Note for homemade cake flour recipe)
    • 1 tsp baking powder (1 tsp = 3 g)
    • 2 Tbsp confectioners’ sugar/powder sugar (for sprinkling on the cake)
    Meyer Lemon Icing Glaze (Optional)
    • 60 g confectioners’ sugar/powder sugar (60 g = ½ cup)
    • ½ Meyer lemon (½ lemon = 1 Tbsp juice)
    Instructions
    1. Gather all the ingredients.

      Meyer Lemon Chiffon Cake Ingredients
    2. Preheat the oven to 340F (170C). Separate 3 eggs to yolks and whites. Egg yolks in a large bowl, and whites in a smaller bowl.
      Meyer Lemon Chiffon Cake 1
    3. In the bowl with egg yolks, add roughly 1/3 of granulated sugar and whisk until creamy pale yellow color.
      Meyer Lemon Chiffon Cake 2
    4. Add 3 Tbsp (40 ml) vegetable oil and zest of 1-2 Meyer lemons (I love more zest in the cake so I use 2, but you can use one).
      Meyer Lemon Chiffon Cake 3
    5. Cut Meyer lemons in half. Juice all of it (4 halves).
      Meyer Lemon Chiffon Cake 4
    6. If you don’t have 4 Tbsp (1/4 cup or 60 ml) of juice, add water.
      Meyer Lemon Chiffon Cake 5
    7. Add 4 Tbsp (1/4 cup or 60 ml) juice to the egg mixture and whisk well.
      Meyer Lemon Chiffon Cake 6
    8. Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.
      Meyer Lemon Chiffon Cake 7
    9. Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add ⅓ of the remaining granulated sugar and continue whipping.
      Meyer Lemon Chiffon Cake 8
    10. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments.
      Meyer Lemon Chiffon Cake 9
    11. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough estimate). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
      Meyer Lemon Chiffon Cake 10
    12. Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous.
      Meyer Lemon Chiffon Cake 11
    13. Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
      Meyer Lemon Chiffon Cake 12
    14. Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from forming more bubbles.
      Meyer Lemon Chiffon Cake 13
    15. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop the pan gently on a counter a few times.
      Meyer Lemon Chiffon Cake 14
    16. Bake at 340F (170C) for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.
      Meyer Lemon Chiffon Cake 15
    17. As soon as you take out the cake pan from the oven, drop it on the counter to shock to the cake (so it stops shrinking). 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 (if you use angel food cake pan). Let it cool completely.
      Meyer Lemon Chiffon Cake 16
    18. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake.
      Meyer Lemon Chiffon Cake 17
    19. Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.
      Meyer Lemon Chiffon Cake 18
    20. Dust powder sugar on top, if you like, and enjoy!
      Meyer Lemon Chiffon Cake 19
    21. [Optional] To Make Meyer Lemon Icing Glaze, place powder sugar in a small bowl and stir in 1 Tbsp. Meyer lemon juice using the half Meyer lemon you kept from step 4. The glaze should be thick, but pourable. Add more sugar or Meyer lemon juice as necessary to achieve desired consistency. Drizzle over the cake using a spoon and enjoy!
      Meyer Lemon Chiffon Cake 20
    Recipe Notes

    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.

    Tips for beating egg whites:

    -- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.

    -- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.

    -- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.

    -- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.

     

     

    Equipment you will need:

    Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

    For a 17 cm aluminum chiffon cake pan, you can buy from Nihon Ichiban or Amazon.
    For a 7 inch round angel cake pan with removable base, you can buy from Amazon.

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. 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. Thank you.

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