Recipe of Today: Lemon Chiffon Cake

Ingredients:

• 2 cups of cake flour
• 1 ½ cups sugar
• 1 tbsp  baking powder
• 1 tsp sea salt
• ⅔ cup vegetable oil
• ½ cup water
• 7 large eggs, separated
• 2 tbsp lemon zest
• ¼ cup freshly squeezed lemon juice
• ½ tsp cream of tartar

For The Lemon Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 325°F. Prepare a 10-inch round cake pan.

• Turn on your Kitchenin KM50 Stand Mixer, combine the cake flour, 1 cup sugar, baking powder, and sea salt. Mix the ingredients until they are well combined.

• In another mixing bowl, whisk together the egg yolks, vegetable oil, water, lemon zest, and lemon juice with Kitchenin KM50 Stand Mixer until it is fully incorporated.

• Add the flour mixture to the egg yolk mixture in three parts, blending each addition until it is combined completely.

• Grab your Kitchenin KM50 Stand Mixer and whisk the egg whites and cream of tartar until soft peaks form in the mixing bowl. Gradually add the remaining ½ cup sugar and continue whisking until stiff peaks form.

• Gently fold the egg white mixture into the batter using a spatula. Mix gently until it is well combined.

• Pour the batter into the prepared cake pan and smooth the surface with a spatula.

• Bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

• Once the cake is baked, remove it from the oven and invert the pan onto a wire rack to cool. Allow the cake to cool completely before frosting.

• To make the lemon frosting, use the Kitchenin KM50 Stand Mixer to beat the softened butter until creamy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until the frosting is smooth and creamy.

• Once the cake is completely cooled, frost the cake with the lemon frosting. You can add additional lemon zest or slices for garnish. Serve and enjoy!