Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon chiffon cake with caramel chocolate sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Today I'm sharing with you how to make chocolate chiffon cake. A silky caramel sauce envelopes this soft, fluffy, and incredibly bouncy cake. Visit our website for more food news, stories, and recipes.
Lemon Chiffon Cake with Caramel Chocolate Sauce is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Lemon Chiffon Cake with Caramel Chocolate Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have lemon chiffon cake with caramel chocolate sauce using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon Chiffon Cake with Caramel Chocolate Sauce:
- Make ready 1 cup flour
- Make ready 1 teaspoon baking powder
- Prepare Pinch salt
- Take 4 eggs (egg whites and yolks separated)
- Make ready 1 cup sugar
- Prepare 1/2 cup cooking oil
- Prepare 2 tablespoons lemon juice
- Take 1 teaspoon vanilla essence
- Make ready for the sauce:
- Make ready 1 cup brown sugar
- Get 1/2 cup butter
- Make ready 1/4 cup milk
- Take 1 cup chocolate, melted
- Take 1 teaspoon vanilla essence
Lemon and and rose petals give this deliciously light cake an exotic note. To make the white chocolate cream, place the chocolate in a medium bowl and set aside. Lemon Chiffon Cake Recipe is soft and light with incredible lemon flavor! I topped it with a sweet lemon buttercream Lemon Chiffon Cake Is The Ultimate Spring Dessert!
Instructions to make Lemon Chiffon Cake with Caramel Chocolate Sauce:
- In one bowl, mix together all the dry ingredients. In another bowl, put add the egg yolks and sugar and beat with electric hand mixer until thick and creamy. Gradually add the cooking oil and continue beating, adding the vanilla essence and lemon juice.
- Pour the egg mixture into the dry ingredients and fold in until just mixed. Beat the egg whites to soft peaks and fold into the batter until there are no traces of egg white. Pour into well greased, flour dusted baking pan. Bake at 180 degrees centigrade for 20-25 minutes or until golden brown.
- FOR THE SAUCE: Bring brown sugar, butter, chocolate and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Cool and pour over the cake.
- Bon appetit
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