Aunt Lois’s Lemon Chiffon Cake

🍰 Aunt Lois’s Lemon Chiffon Cake is a delightful dessert known for its light and fluffy texture, infused with the refreshing flavor of lemons. This cake is a classic that has been enjoyed by many for generations. Here’s a long response with all the information you need:

History: Chiffon cake, in general, was invented in the late 1920s by a Californian named Harry Baker. However, the specific history of Aunt Lois’s Lemon Chiffon Cake might be a family secret or tradition. This cake became particularly popular in the mid-20th century and remains a beloved dessert to this day.

Components:
Aunt Lois’s Lemon Chiffon Cake typically consists of the following components:

1. Dry Ingredients:

   • 2 1/4 cups all-purpose flour
   • 1 1/2 cups granulated sugar
   • 1 tablespoon baking powder
   • 1/2 teaspoon salt

2. Wet Ingredients:

   • 1/2 cup vegetable oil
   • 7 large egg yolks
   • 3/4 cup fresh lemon juice
   • Zest of 2 lemons
   • 1 teaspoon vanilla extract

3. Egg Whites Mixture:

   • 7 large egg whites
   • 1/2 teaspoon cream of tartar
   • 1/2 cup granulated sugar

4. Frosting (optional):

   • Lemon glaze, cream cheese frosting, or whipped cream can be used to enhance the flavor.

Steps to Prepare Aunt Lois’s Lemon Chiffon Cake:
Here are the steps to prepare this delicious cake:

1. Preheat your oven to 325°F (163°C) and have a tube pan ready.

2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Make a well in the center.

3. In a separate bowl, mix the wet ingredients: vegetable oil, egg yolks, lemon juice, lemon zest, and vanilla extract. Pour this mixture into the well in the dry ingredients and whisk until smooth.

4. In another clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the 1/2 cup of sugar and continue beating until stiff, glossy peaks are formed.

5. Gently fold the egg whites into the lemon batter, being careful not to deflate the mixture. Use a gentle, folding motion to combine them thoroughly.

6. Pour the batter into the ungreased tube pan. Smooth the top.

7. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

8. Once baked, invert the pan onto a bottle or cooling rack and allow it to cool completely. This step is crucial for the cake’s texture.

9. Once cooled, run a knife around the edges to remove the cake from the pan.

10. You can frost the cake with a lemon glaze or cream cheese frosting, and you can garnish it with lemon zest or fresh lemon slices for an extra touch of elegance.

Time Needed:
The total time needed to prepare Aunt Lois’s Lemon Chiffon Cake can vary, but you should allocate around 2-2.5 hours from start to finish. This includes preparation, baking, cooling, and frosting if desired.

Enjoy your Aunt Lois’s Lemon Chiffon Cake! 🍋🍰 It’s a perfect treat for any occasion and a delightful way to enjoy the bright and zesty flavors of lemon.

Certainly! Here are the nutrition facts and some health information for Aunt Lois’s Lemon Chiffon Cake:

Nutrition Facts (Approximate per serving):

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 250-300 (depending on serving size and frosting)
• Total Fat: 10-12 grams
  • Saturated Fat: 2-3 grams
• Cholesterol: 90-100 mg
• Sodium: 200-250 mg
• Total Carbohydrates: 35-40 grams
  • Dietary Fiber: 0-1 gram
  • Sugars: 20-25 grams
• Protein: 5-6 grams

Health Information:

1. Calories: Aunt Lois’s Lemon Chiffon Cake is moderately calorie-dense due to its sugar and fat content. Be mindful of portion size if you’re watching your calorie intake.

2. Fat: This cake contains vegetable oil, which contributes to its fat content. While some fats are essential for a balanced diet, it’s important to consume such cakes in moderation due to their potentially high saturated fat content, which may not be heart-healthy.

3. Cholesterol: The egg yolks used in the recipe are a source of dietary cholesterol. While dietary cholesterol isn’t as strongly linked to blood cholesterol levels as once thought, it’s still advisable to consume eggs and egg-containing dishes in moderation if you have specific dietary concerns.

4. Sodium: The cake contains some salt (sodium) for flavor. If you’re on a low-sodium diet, be aware of your overall daily sodium intake.

5. Carbohydrates and Sugars: The cake is a source of carbohydrates, primarily from sugar and flour. The sugars in the cake come from both granulated sugar and the natural sugars in lemon juice. If you’re managing your sugar intake, be cautious, as it can be relatively high.

6. Protein: This cake contains a modest amount of protein, primarily from the eggs used in the recipe.

7. Vitamins and Minerals: The lemon zest and juice provide some vitamin C and other nutrients, but the cake is not a significant source of essential vitamins and minerals.

In summary, Aunt Lois’s Lemon Chiffon Cake is a delicious dessert, but it’s best enjoyed in moderation due to its calorie, sugar, and fat content. If you’re looking for a healthier option, you can consider reducing sugar and using substitutes like whole wheat flour for a portion of the all-purpose flour to increase the fiber content. Additionally, using healthier frosting options, such as a light glaze or yogurt-based frosting, can help make this treat a bit more nutritious. 🍰🍋