Lemon Chiffon Cake- A Kosher recipe
I love this recipe. I guess it has been a sweets week for Kouzounas Kitchen. I will be posting tomorrow’s top featured Thursday recipe and 2 new recipes that I just discovered within my own kitchen. 🙂 Have a look at this Lemon Chiffon recipe and try it out. My friends and family loved it, and I promise you will too. (Plus who really doesn’t love lemons and sugar…?)
LEMON CHIFFON CAKE RECIPE-
6 eggs- separated
1 1/2 cup of sugar
1/4 cup of water
1 1/2 teaspoons of grated lemon rind- (you can add more if you love lemon)
4 tablespoons of lemon juice
2 tsp. of vanilla
1/2 cup of manischewitz flour
1/2 cup of corn starch
1/4 tsp. of salt
Optional- walnuts chopped, 1 cup
Preheat the oven to 325 degrees or to 165 C… Prepare a 9 inch tube cake and grease it. In a mixing bowl, Beat egg yolks, and add in the sugar slowly until the mixture is light and fluffy. Add in the water, lemon rind and juice. Continue mixing, and add in the vanilla flavoring. Next, gradually mix in the Manischewitz cake meal and the corn starch.
In another bowl, mix the egg whites and the salt, and mix until medium peaks are formed. Fold in the egg whites and chopped walnuts into the cake mixture. Continue to fold in until the mixture is combined. Bake in the oven for about 1 hour and 10 minutes or until the cake is golden brown on top.
* I made an ouzo and honey caramel sauce to go on top. You can get creative with the sauces, or even eat the cake plain. If you would like to try the ouzo and caramel sauce see below.
Ouzo & Honey Sauce-
1 cup of honey
1/4 cup of ouzo
2 tsp. of lemon juice
3 tablespoons of brown sugar
Mix all ingredients in a saucepan over medium heat. Let the sauce boil for about 5 minutes and when the sauce thickens remove from the heat, and serve over the chiffon cake.
Enjoy and as always, KALI OREXI! 🙂