It’s Father’s Day and I wanted to make my dad a treat instead of purchasing a gift because these days he feels he has all the material things he needs. But we could all use a delicious treat, right? Well, my dad prefers not to eat butter, so I opted for a butterless, and thus light and fluffy, ensemble of a dessert.
I have made this lemon chiffon recipe numerous times, and I think I’d have to say that it is my favorite cake – light yet moist texture, great flavor. Not to mention the frosting – also my favorite. As a decorative topper, I made spun sugar decorations. I wonder if my dad will like it…
Lemon Chiffon Cupcakes
Makes 11 small cupcakes
Ingredients (I halved the original recipe)
1/3 cup + 1 Tablespoon of cake flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup + 2 Tablespoon sugar
1.5 large eggs, separated
1/8 teaspoon cream of tartar
1/8 cup vegetable oil
2 Tablespoon + 2 teaspoon water
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon grated lemon zest (1 lemon)
¼ teaspoon vanilla extract
1. Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in baking pan.
2. In a small bowl, sift together flour, baking soda, salt, and 1/3 + 1 Tablespoon of sugar.
3. In a medium bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks. Gradually add remaining 1 Tablespoon of sugar and beat until stiff peaks.
4. In a large bowl, whisk together egg yolks, oil, water, lemon juice, lemon zest, and vanilla.
5. Add the dry ingredients and mix until incorporated.
6. Fold 1/3 of the egg white mixture into the batter. Then, fold in the rest.
7. Spoon into the lined muffin tins.
8. Bake for about 13 minutes.
9. Cool on wire rack.
1 cup sugar
1/3 cup water
¼ teaspoon cream of tartar
2 egg whites (I used 4 teaspoons meringue powder and 4 Tablespoons of water as a replacement)
1 teaspoon vanilla extract
1. In a small saucepan, combine sugar, water, and cream of tartar. Bring to a boil over medium heat and cook until soft-ball stage (see http://whatscookingamerica.net/Candy/candytemp.htm for definition)
2. In a large bowl, combine egg whites and vanilla. Beat until soft peaks.
3. Gradually, and continuously, pour the sugar syrup into the egg whites while beating. Continue to beat until stiff peaks (7 minutes – will stiffen as it cools).
4. Add food colouring of your choice.
1/3 cup light corn syrup
¼ cup sugar
Ahead of time – tape 2 long stir spoons about 60cm apart on the counter (see photo)
Have sheets of parchment paper ready
1. In a small saucepan, combine ingredients and bring to a boil over medium heat. Continue to boil until it turns golden.
2. Take off heat and stir in food colouring.
3. Let rest for 3 minutes.
Technique 1: dip a fork into syrup and quickly drizzle it back and forth over the 2 spoons so that the syrup makes threads over and between them. Carefully remove threads with your hands and mold into desired shape.
Technique 2: dip a spoon into syrup and drizzle designs on parchment paper. Wait until it cools to break into pieces.
Technique 3: dip a spoon into syrup and drizzle it over the back of an ice cream scoop (or ladle) over parchment paper for a rounded finish. Wait until it cools before removing.
|Prep for spinning sugar|
|Remove from heat at this stage of golden colour|
|After adding food colouring|
|Technique 1: draping the sugar|
|Technique 3: drizzling the sugar over an ice cream scoop|
|Result of Technique 1|
|Results of Technique 2|
|Result of Technique 3|
I piped frosting onto the cupcakes using tip #847. I placed various spun sugar decorations on top.
Verdict: My dad was very surprised and seemed to really like it (he ate 2 right on the spot!). He said that the spun sugar decorations gave the cupcakes a nice variety in texture. Success, and well worth the effort!