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Lemon Verbena Chiffon Cake

Delightful Lemon Verbena Chiffon Cake for Your Sweet Cravings

An Invigorating Lemon Verbena Chiffon Cake

Discover the tangy and fresh essence of lemon verbena in this delicate chiffon cake. A fluffy, airy cake infused with the unique aroma of lemon verbena, this dessert is a light yet moist treat that will melt in your mouth. Perfect for any occasion, this cake is both sophisticated and comforting, making it a go-to recipe for those looking to impress their guests or simply enjoy a refreshing dessert.

Why Lemon Verbena?

Lemon verbena offers an enticing lemon-citrus flavor without the acidity of lemons, creating a perfect balance in this chiffon cake. Its fragrance and taste are milder and more refined, adding an elegant touch to the dessert.

Perfect for Summer

This cake is especially wonderful during the summer months, thanks to its light texture and zesty flavor profile. It’s an ideal complement to a sunny afternoon tea or a light after-dinner treat.

Pairing Suggestions

To elevate your experience, serve slices of this cake with a side of fresh berries or a dollop of whipped cream. For a more complex palate, consider pairing it with a cup of herbal tea or a glass of chilled white wine.

Ingredients

  • 1 3/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1 tbsp finely chopped fresh lemon verbena leaves
  • 2 tsp lemon zest
  • 1/2 tsp cream of tartar

Мethod of preparation

1. Preheat your oven to 325°F (165°C). In a large mixing bowl, sift together the cake flour, 1 1/4 cups of the granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the egg yolks, water, vegetable oil, finely chopped lemon verbena leaves, and lemon zest. Beat until smooth and thoroughly combined. In a separate large mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until they form soft peaks. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. Gradually and gently fold the egg whites into the batter, being careful not to deflate the mixture. Pour the batter into an ungreased 10-inch tube pan. Bake for 55 minutes, then increase the temperature to 350°F (175°C) and bake for an additional 10 to 15 minutes, or until the cake springs back when lightly touched. Remove the pan from the oven and immediately invert it to cool completely. Once cooled, run a knife around the edges to release the cake from the pan. Enjoy!

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