Your input is so valuable to other readers as well.. Meyer lemons are moderately acidic and do not have the tangy flavor as regular lemons. . xo. I usually double the recipe unless it’s super easy to do do 1.5 times. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Namiko-san, Thank you for this recipe. Do you think it can be a good idea to let the cake cool down outside? Just like any baking project, it takes some practice, but the result is always rewarding. I do not have a 17cm. To remove the cake, run a knife around the outer edge of the mold. For years, I couldn’t commit to buying a chiffon cake pan… but it’s something you can’t replace with other pans (for successful result), and I had to buy one. A simple and very mellow cake to garnish with jam, custard cream or butter cream. Prepare the flour. It’s hard to eat only 1 slice! Do you recommend this? All my other baking pans are non-stick. The top of the cake is also not as flat as yours but a dome shape instead, only the centre rise as high as your cake but not the side. But American oven is pretty big so that needs to be into consideration. Another Meyer lemon recipe: Meyer Lemon Pound Cake. Egg yolks in a large bowl, and whites in a smaller bowl. I ate 1/3 of it by myself :-P. I forced myself to put it away so that I’d not eat the whole thing in one sitting. For a recipe that relies heavily on one ingredient, such as this lemon, I wouldn’t use a bottled lemon juice which includes chemicals and preservatives (basically not 100% lemon juice). I see a chiffon cake in my future! , I’m so happy to hear your cake came out well and how lucky your MIL is! . I truly believe you will need vegetable or canola oil – neutral flavor oil, and saturated oil like coconut oil won’t work. but since we can’t grease the pan for a chiffon cake, how difficult is it to take out the cake? Would it be possible to double all the ingredients to make a larger cake? Thank you for writing to us! Do you reckon it will work if I skip the 1/3 sugar (added to yolks) altogether? Whisk until totally incorporated and make sure there are no lumps. As the texture is light and airy, chiffon cakes are a popular dessert cake in Japan. Thank you so much for sharing the recipe! Citrus fruits are the sunshine of the cold season. Unite in una ciotola la farina, lo zucchero, il lievito per dolci e un pizzico di sale e mescolate. Thanks for all of your very delicious posts. No regret. Thank you in advance. Adds a little more lemon flavor to the cake. I think it would be a huge hit for Valentine’s Day, or people who are in love with chocolate! You may also add water to diluted the strong flavor as well. I love lemon but my hubby loves chocolate. Separate 3 eggs to yolks and whites. 3 tablespoons cornflour. 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. Thanks for the tip about not using a non-stick pan for this cake. After removing the cake from the oven, I tapped the pan to prevent it from shrinking then I flipped it over to cool it like you suggested. I have heard doubling does not always work in the baking world. I’m so happy to hear you and your family enjoy the lemon chiffon cake! I’m so happy to hear your chiffon cake came out well! Yes, you can, in most recipes. Collapsing can be from the improper way of making egg whites although it can be other reasons. Thank you. Do you have a similar recipe for a chocolate chiffon cake? 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. Hi, Nami! Preheat the oven to 325°. It was perfectly tart and not overly sweet. In a large bowl, combine the flour, sugar, baking powder and salt. This recipe called Sponge Cake is one of the tastiest desserts in the Japanese cuisine its usually served for guests at parties and its very easy to make.. I’m jealous of your yuzu tree. Lemon Recipes Baking Recipes Cake Recipes Dessert Recipes Bolo Chiffon Lemon Chiffon Cake Chiffon … This is the best cake that I ever made! I truly wish that I know how to bake at higher altitude, but I have zero experience and knowledge as I haven’t tested it myself. Hi Ko! I love baking, Hi Audrey! The reason I asked is because I tried making your matcha chiffon cake but the cake did not rise much compared to yours. I understand your struggle, and I do try to reduce the intake of sugar as much as possible. Egg whites should be stiff but not dry. I added the lemon zest to the sugar for a couple of minutes before adding to the egg yolks. Unfortunately I didn’t have the right pan, so my cake collapsed when it was cooling. Thank you for your support, Cindy! I didn’t know anything about it until I came to the United States. I am sure you’ll want to make this cake often. I’ve finally made the lemon-orange chiffon as recommended by you! Thank you again for your kind feedback. Potete sostituire il cremor tartaro con il classico lievito in polvere per dolci. I do not need to make fake comments and I never delete “bad” reviews. I got the small Japanese pan from your link and wondered if you could share a nut version that fits this size pan. Thank you very much for trying this recipe and for your kind feedback.☺️, Wow I’m so impressed and will try it immediately. I adjust the rack so that my pan would be in the center of the oven (does that make sense?). I baked my first chiffon cake using your recipe. The cake tasted very good, but it wasnt as fluffy as yours looked. it’s delicious, fluffy and pretty chiffon cake( i had failed 3 times before >_<). Can I use this recipe with an 18cm chiffon cake pan? Orange juice is naturally sweeter, so you may not need as much sugar as lemon. I usually place the chiffon cake at the bottom rack of oven and bake it using bottom heat as I do not want the top to get burned. You’re denting the reputation of independent recipe sites. Create a well in the center. It's hard to eat only 1 slice. Do you have a recipe for a marble coffee chiffon cake? Place 1 cake layer on a serving platter. Hi Evon! . It is very soft and spongy. Thank you very much for trying this recipe and many other recipes! . Thank you so much for you blog! For information about our privacy practices, please visit our website. Maybe try that instead? My favorite part of Meyer lemons is their rinds. I don’t own a Kugelhopf pan (I love those beautiful top!) Hi Ashton! Hi Cecillia! Please do not use my images without my permission. One question, is the sugar Caster Sugar or ordinary white sugar. Le calorie si riferiscono a 100 gr di prodotto, Orange chiffon cake: la ricetta della ciambella americana all'arancia. It’s my son’s favorite flavor and he asks for chocolate chiffon. Do not overbeat or underbeat egg whites -- your cake may fall. Oh ya, I cut back 50% of the total sugar content (only used 115g). 10/10 for sure. Hello D! Make sure you use the correct chiffon cake pan. I think you will need a triple amount for your 26 cm angel food pan. Juice all of it (4 halves). Hi, Your Chiffon Cake looks AMAZING!! As soon as you take out the cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. I know, these chiffon cakes are so fluffy, my family finished it in less than a day… Sure you can make it a larger cake, I don’t think you can double and fit in one chiffon cake pan though. Hi Silvia! Article by Theresa Nowell. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I used a standard 9 x 5 loaf pan and it came out perfect. 1st time I used the same ingredient amount, which came out great but thin. Hope this helps! Hi Janice! Didn’t do lemon chiffon after all as trying to avoid weekend-crowd in market during COVID19 period But I found a bottle of calamansi (Limau Kasturi in Bahasa Malaysia) concentrate in my cupboard So this morning I made Calamansi Chfffon instead !!! I would like to make this cake again for a party. As an Amazon Associate I earn from qualifying purchases. Whisk the dry ingredients into the yolk … Hi Ko-Lin! I lived in Japan for a couple of years and this is my go-to site for Japanese cooking. I was wondering, have you ever considered making a recipe for a chocolate cake? I could eat a few slices at once. 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). Hi Annie! First of all, it’s very important that your pan is NOT a non-stick pan. Thanks for the recipe, loved this and the matcha one. When I returned to check on it, to my horror the cake had dropped down and cracked! Just keep in mind that the Meyer lemon is less tart and slightly sweeter. Let us know how it goes! 2nd time I doubled the amount and it was perfect height. love your lemon chiffon cake, wish you can show me how to make mocha chiffon cake my favorite of all chiffon. Chiffon cake is not an easy cake to bake, however, if you keep a few steps in mind, you can bake a chiffon cake successfully. Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous. I’m so happy to hear that. Substitute the green tea with two teaspoon of flour. Thank you so much for the the different case sizes. The base recipe for all my chiffon cakes is always the same. Se volete preparare la chiffon cake al limone, ma non avete lo stampo adatto, potete utilizzarne uno per ciambelle del diametro di 24 cm dai bordi alti. Would like to try out to bake Meyer lemon chiffon! I am a Singaporean, I have tried your lemon chiffon cake and really liked it! Unlike some other cooking blog, your recipe is easy to follow, with video, it helps a lot. Even it’s my own, I would definitely test both to see the result. I am a huge Meyer lemon fan and have two plants in my house to go along with my Yuzu tree here in Baltimore. Do you bake the cake at the center rack or lower 1/3 of the oven. Thank you so much for trying this recipe! Often times, the chiffon cake drop is related to underbake. I’m so happy to hear you enjoy this recipe! Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with a sweet glaze and lightly dusted with powder sugar. Hi scw! Per la preparazione della chiffon cake è importante utilizzare lo stampo per torte americane che potete trovare nei negozi specializzati: uno speciale stampo che non deve essere imburrato e che vi permetterà di ottenere un dolce alto e sofficissimo. Thanks, Hi Lynda! I do have the 7″ pan and all the ingredients. . If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! I had so much fun baking it. Castella Cake (Easy Japanese Honey Sponge Cake),, This is such an easy and tasty recipe. 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. You will need to adjust the baking time and test to see the timing. Thank you for clarifying the measurement! (5) Fate cuocere in forno già caldo a 170° per circa 60 minuti: quasi a fine cottura fate la prova dello stecchino per evitare di cuocere troppo o troppo poco il dolce, che dovrà essere sofficissimo. :p I have a question – if I want to change the flavor to orange, does it mean I can just use the same amount of zest and juice for orange instead? Wish I could show you a pic but there isn’t a link to upload one here. 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