Groovy Chiffon Cake Recipe

Groovy Chiffon Cake

PEACE. LOVE. AND GROOVY VIBES ONLY! This light, lemony chiffon cake recipe is full of bold flavors and colors and was developed to celebrate our 60th Anniversary.

A chiffon cake is a hybrid between a sponge cake and a butter cake. Unlike most sponges, chiffon cake does contain both baking powder and oil; however, like a sponge cake, chiffon cakes are built on a foundation of separated, whipped egg whites and yolks. Make this rainbow cake for all of your groovy-themed parties, Pride Month, and more.

Ingredients

FOR CAKE:

3 egg yolks
15 grams castor sugar (4 teaspoons)
30 grams oil (2 tablespoons)
30 grams water (2 tablespoons)
1 teaspoon LorAnn Lemon Bakery Emulsion
45 grams cake flour, sifted (1/3 cup)
3-4 drops each LorAnn Liquid Gel Food Colors of choice - We used red, orange, yellow, and teal in this recipe to create a rainbow.

FOR MERINGUE:

3 egg whites
40 grams castor sugar (0.2 cup)
1/4 teaspoon cream of tartar

Directions

Preheat oven to 284°F (140°C). Prepare a 6” cake pan with removable base and 5 baking cups (2"-3”).
In a medium bowl, whisk egg yolks with sugar. Then add in oil, water, and lemon flavoring and mix well. Add in sifted cake flour and mix batter is smooth.
Divide cake batter into tie-dye themed colors (6 parts). Add respective gel food coloring and mix well.
In a large, grease-free bowl, whisk egg whites with cream of tartar till foamy. Add in castor sugar gradually and whisk till firm peaks are formed.
Divide meringue into 6 parts and gently fold into respective colored batter above.
Pipe the colored batter into the cake pan, alternating the colors, till the pan is filled 1” from the brim. Bake at 284°F for 45-50 mins, or until a skewer comes out dry.
Pipe lollipop circles and swirls in the baking cups.
Bake for 20-24 mins, or until cakes are firm to touch.
Unmold and decorate your groovy chiffon cake with the lollipops.

Recipe PDF

	Name	Download	File type
	R0526.pdf	4747 KB	.pdf

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