Mini Lemon Chiffon Cakes2015-03-24
- Yield : 48
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 45m
This is a recipe for Mini Lemon Chiffon Cakes, It’s a simple recipe in a way as it doesn’t require too many ingredients but slightly harder to execute. I tried two different ways of making this, one with cupcake liners and another without and seems like the consensuses is that without turned out to be slightly better although not pictured.
- 4 large egg whites, room temperature
- ¼ tsp cream of tartar
- 1 cup sugar, divided
- 1 cup cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup vegetable oil
- 3 large egg yolks, room temperature
- 2 tsp finely grated lemon zest
- 6 Tbsp fresh lemon juice
- 1 ⅓ cup sugar, divided
- ⅓ cup fresh lemon juice (about 3 lemons)
Preheat the oven to 325 F. Separate Eggs.
Whip the egg whites with the cream of tartar until foamy, then gradually pour in ½ cup of the sugar, whipping until the whites hold a stiff peak. Set aside.
In a separate bowl, sift the flour, the remaining ½ cup of sugar, the baking powder and salt. Add the oil, egg yolks, lemon zest and juice and then, using a stand mixer fitted with the whip attachment, whip this on high speed until it is thick, and pale, about 3 minutes
Using a whisk, fold a third of the whites into the flour mixture until almost blended, then fold in the remaining two thirds until evenly incorporated. Fill 48 ungreased mini-muffin cups with the batter, filling each cup about ¾ full. Bake the mini cakes for 15-16 minutes, until the cakes spring back when gently pressed.
Let it cool upside down when possible. To remove the cakes from the tins, run a small palette knife around the cake and gently pop each out. Cool on a wire rack.
To prepare the glaze, stir 1 cup of the sugar and the lemon juice over medium heat until the sugar has dissolved and the mixture just comes up to a simmer. Remove the pot from the heat and set aside to cool 15 minutes.
Stir in the remaining 1/3 cup of sugar (this will help create the crystal effect when the glaze sets). Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops and sides are covered. Let the cakes set for at least 2 hours before serving or storing in an airtight container. Enjoy!