Lemon- Coconut- Chiffon cake
Good evening/ morning/ day world!!! I hope everyone is doing great! I messed around with this recipe a bit and had fun with it. It is Kitchen aid inspired lol.
Lemon- Coconut- Chiffon Cake Recipe
2 cups of all-purpose flour / you can use wheat- which I did
1 1/2 cups of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
3/4 cup of cold water
1/2 cup of oil/ (now I used coconut oil and loved the flavor. If you like coconut, add it.)
7 egg yolks beaten
2 teaspoons of vanilla, you can always add more or add less
2 teaspoons of grated lemon rind/ add more or less
7 egg whites
1/2 teaspoon of cream of tartar
Combine the flour, sugar, baking powder and salt in the mixer. Add water, oil, egg yolks, vanilla and the lemon rind. Attach bowl and wire whip to mixer. Turn to medium speed for about 1 minute and then scrape the sides. Pour mixture into a bowl and set aside.
Clean the mixer and then place the egg whites and the cream of tartar in the mixer bowl. Attach bowl and wire whip to mixer. Turn to high speed and whip for 3 minutes. You want stiff peaks. You know you have stiff peaks when you turn the bowl upside down and the whites are not moving at all. (I am serious with this method lol.)
Remove bowl from the mixer and gradually add the flour mixture to the egg whites. Fold in gently with the spatula until well blended.
Pour batter in an ungreased 10 inch tube pan. Bake at 325 degrees f for about 65 minutes or until golden on top. Immediately invert the cake onto funnel. Cool completely and drizzle with the lemon glaze below. (Or you can take the less time consuming route and drizzle with honey and cinnamon.
1 cup of powdered sugar
1 tablespoon of butter
2-3 tablespoons of lemon juice
To make the lemon glaze- Combine powdered sugar and butter in small bowl. Stir in the lemon juice and 1 tablespoon at a time, until glaze is of the desired consistency.
* My cake might be a little diff in color due to using wheat flour & just honey & cinnamon.