Lemon Chiffon Cake with Caramel Chocolate Sauce. This moist, airy chiffon cake was my dad's favorite. Lemon Chiffon Cake Recipe photo by Taste of Home. For someone who likes chocolate, taste of home's marble chiffon cake is also an excellent recipe!
This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. At first glance you could mistakenly think this Chocolate Chiffon Cake was an Angel Food Cake. You can have Lemon Chiffon Cake with Caramel Chocolate Sauce using 14 ingredients and 4 steps. Here is how you cook it.
Ingredients of Lemon Chiffon Cake with Caramel Chocolate Sauce
- Prepare 1 cup of flour.
- You need 1 teaspoon of baking powder.
- You need Pinch of salt.
- It’s 4 of eggs (egg whites and yolks separated).
- It’s 1 cup of sugar.
- Prepare 1/2 cup of cooking oil.
- You need 2 tablespoons of lemon juice.
- You need 1 teaspoon of vanilla essence.
- It’s of for the sauce:.
- It’s 1 cup of brown sugar.
- It’s 1/2 cup of butter.
- It’s 1/4 cup of milk.
- It’s 1 cup of chocolate, melted.
- You need 1 teaspoon of vanilla essence.
Both cakes are beautiful with their tall circular shape and that characteristic. This chiffon cake from the venerable Joy of Cooking is a classic. Beaten egg whites lend the cake its light, airy, lofty texture, and egg yolks give it body. In another bowl with a stand mixer fitted with the whisk attachment on high speed, beat the egg yolks, water, oil, lemon zest, and vanilla until smooth.
Lemon Chiffon Cake with Caramel Chocolate Sauce instructions
- In one bowl, mix together all the dry ingredients. In another bowl, put add the egg yolks and sugar and beat with electric hand mixer until thick and creamy. Gradually add the cooking oil and continue beating, adding the vanilla essence and lemon juice..
- Pour the egg mixture into the dry ingredients and fold in until just mixed. Beat the egg whites to soft peaks and fold into the batter until there are no traces of egg white. Pour into well greased, flour dusted baking pan. Bake at 180 degrees centigrade for 20-25 minutes or until golden brown..
- FOR THE SAUCE: Bring brown sugar, butter, chocolate and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Cool and pour over the cake..
- Bon appetit.
Chiffon cake has been one of my favorite desserts to make at home. Once you learn the trick on I haven't tested this chiffon cake recipe with regular lemons. If I tried it one day, I'll write down the Do you have a similar recipe for a chocolate chiffon cake? I love lemon but my hubby loves chocolate. Lemon Chiffon Cake Recipe is soft and light with incredible lemon flavor!
