Chiffon cake with lemon glaze
Complexity: easily
Quantity: 48 cupcakes
This recipe makes 48 miniature lemon chiffon cake cupcakes—enough to treat a large crowd to this exquisite lemon chiffon cake. The chiffon cake batter is mixed with vegetable oil, which makes the cake very moist without any additional soaking, and with whipped egg whites, which give the cake its fluffiness and lightness. Fold the whipped egg whites into the batter very gently but evenly to ensure the cake remains airy. Be sure to cool the finished cupcakes in the pans, placing them on supports to allow air circulation underneath. This prevents the chiffon cake from collapsing. Top the cupcakes with lemon glaze sprinkled with sugar grains; when it sets, the sugar will shimmer like crystals on the surface of the cake, creating a sponge-like texture.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- Protein of 4 large eggs, room temperature
- 1/4 tsp cream of tartar
- 200 gr. sugar, divide
- 120 g of premium flour
- 1.5 tsp baking powder
- 1/4 teaspoon salt
- 80 ml vegetable oil
- 3 large egg yolks
- 2 tsp finely grated lemon zest
- 6 tablespoons freshly squeezed lemon juice
Glaze
- 265 gr. sugar, divide
- Juice of 3 lemons
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Beat the egg whites with cream of tartar until foamy, then gradually add 100 g of sugar, beating the whites until medium peaks form on a raised whisk.
- In a separate bowl, sift together the flour, remaining 100g of sugar, baking powder, and salt. Add the vegetable oil, egg yolks, lemon zest and juice, then beat on high speed with a hand mixer or stand mixer fitted with a whisk attachment for about 3 minutes until the mixture is thick and pale, almost doubled in volume.
- Using a whisk, fold one-third of the beaten egg whites into the batter, mix, then fold in the remaining two-thirds of the egg whites and mix until smooth.
- To make the muffin cups, take 24 eggs and crack each one at the base. Pour the contents into the muffin cups and freeze for later use. Fill a pastry bag (without a tip) with the batter, or use two spoons to spoon the batter into the cups, which are placed in a 24-cup muffin tin.
- Bake the mini muffins for 16-18 minutes, until a toothpick comes out with a few crumbs. Then let the muffins cool before baking the next batch.
- To prepare the glazeCombine 200g of sugar and lemon juice and heat over medium heat until the sugar dissolves and the mixture begins to boil. Remove from heat and let cool for 15 minutes.
- Stir the remaining sugar into the syrup (this will create a crystallized effect when the icing sets). Before pouring the icing over the cupcakes, tap the shells and remove the cupcakes.
- Spoon the lemon glaze over the chiffon cupcakes or brush generously with a pastry brush until the tops and sides are completely coated. Decorate each mini bento-style cupcake, if desired. Let the cupcakes set for at least 2 hours, then serve or store in an airtight container. Mini chiffon cupcakes can be stored for 2 days in an airtight container at room temperature..
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