Today is one of my friends’ birthday. We had a very funny party last weekend with some other friends to celebrate her birthday. And a week before that, her husband asked me to make a birthday cake as a surprise for her.
I was thinking about what kind of cake I would use for this birthday cake. I thought that chiffon cake would be a good choice since the cake is very light, tender and the texture of a chiffon cake often makes people amazed and get excited. I have made an orange chiffon cake before using cake flour. This time I wanted to test another recipe with all-purpose flour to see if I still could handle it. So, after searching, I found a recipe for lemon chiffon from Taste of Home magazine that uses all-purpose flour.
I haven’t had many occasions to make birthday cakes (this is my first time) and to practise decoring the cake with frosting. Thus, I have few experience with different kinds of cake icing and the decoration tools. It was also a risk to try the new recipe for the first time. Luckily, things turned out smoothy and I was very glad with the final product.
The recipe was suitable for one 10” tube pan, but I had only one 8” tube pan, which I used to make my tiny orange chiffon. So I wanted to try the chiffon cake with normal round springform pan to test the quality and the difference. So I still made with a full recipe and divided the batter into two pans and baking them together. The chiffon cake with the tube pan was perfect, whereas the cake with the springform didn’t rise to such perfect degree since the center of the cake was heavy without a tub for the batter to "lean" on for rising. So I got my answer.
Therefore, I used the cake baked with tube pan to decorate this birthday cake. I cut the cake into two layers, and made lemon curd as the filling between them. I filled the central "hole" with strawberries dipped in dark chocolate, which made my friends surprised too. For the frosting, I only used whipping cream with icing sugar. I didn’t want the frosting to be too sweet, so I just add enough icing sugar, which made the frosting not too stiff and shiny and caused more difficulties for me when decorating the cake. This is always the problem for me when making cakes since I always look for less-sugar in everything I want to eat. However, I was willing to sacrifice this for the better taste of the cake, which I knew that it would be much more welcomed by my friends.
We had a very good time at the party. We also recorded what was going on and made into a clip. What a memorable friends-gathering to me.
For lemon chiffon cake:
Ingredients: (one 10” tube pan)
- 7 eggs, separated
- 2 cup all-purpose flour, sifted
- 3/4 cup white sugar
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup canola oil
- 4 tsp grated lemon zest
- 2 tsp vanilla
- 1/2 tsp cream of tartar
- Combine flour, sugar, baking powder and salt in a large bowl.
- Put together egg yolks, water, oil, lemon zest and vanilla in another bowl, whisk until well combined.
- Add the yolk mixture to the flour mixture, beat well.
- In anothe bowl, beat the egg whites until foamy. Then add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the yolk mixture and mix with a spatula until attaining a uniform batter.
- Pour the batter into the pan. Bake at low rack at 325F for 55 minutes.
(I baked my 8” tube pan at 350F for about 45 minutes)
See Coconut cake for the recipe.