Growing up, my grandmother would always whip up her famous chiffon cake whenever we had family gatherings. The lightness of the cake reminded us of clouds, and each bite was a slice of happiness. This recipe puts a modern twist on that cherished classic, incorporating fragrant lavender and zesty lemon for an unforgettable flavor combination. Perfect for spring celebrations or simple afternoons with tea, this cake will warm your heart and bring back sweet memories.
Ingredients
For the Chiffon Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 6 large eggs, separated
- ¾ cup water
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
For the Lemon Lavender Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried culinary lavender
- 1-2 tablespoons milk (to achieve desired consistency)
Instructions
Begin with the chiffon cake to ensure it has time to cool before glazing.
Preheat your oven to 325°F (160°C). Prepare a 10-inch tube pan by not greasing it; this will help the cake rise properly.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Create a well in the center and add the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth and fully combined.
In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the flour mixture in three additions, being careful not to deflate the batter.
Pour the batter into the ungreased tube pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, invert the pan onto a cooling rack and allow the cake to cool completely in the pan. This will help maintain its fluffy texture.
While the cake is cooling, prepare the lemon lavender glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and dried lavender. Add milk a little at a time until you reach your desired glaze consistency.
Once the cake has cooled, carefully remove it from the pan. Drizzle the lemon lavender glaze over the top, allowing it to cascade down the sides.
Slice and serve your Cloud Nine Chiffon Cake, savoring each light and airy bite. The fragrant lavender and bright lemon will transport you to sunlit gardens and cherished family moments. Enjoy!