Recipe: Delicious Lemon Chiffon Cake with Caramel Chocolate Sauce

Lemon Chiffon Cake with Caramel Chocolate Sauce. Remove from heat; add vanilla extract. Cool and pour over the cake. For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form.

Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Make caramel sauce for chiffon batter. You can cook Lemon Chiffon Cake with Caramel Chocolate Sauce using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Chiffon Cake with Caramel Chocolate Sauce

1. It's 1 cup of flour.
2. It's 1 teaspoon of baking powder.
3. It's Pinch of salt.
4. It's 4 of eggs (egg whites and yolks separated).
5. It's 1 cup of sugar.
6. You need 1/2 cup of cooking oil.
7. You need 2 tablespoons of lemon juice.
8. Prepare 1 teaspoon of vanilla essence.
9. It's of for the sauce:.
10. You need 1 cup of brown sugar.
11. You need 1/2 cup of butter.
12. Prepare 1/4 cup of milk.
13. You need 1 cup of chocolate, melted.
14. It's 1 teaspoon of vanilla essence.

When the edge turns light brown, move the pan sometimes (to heat it evenly). Sift in the cocoa powder and whisk until smooth. This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.. This is the best lemon one to date and have topped it with blueberry sauce which seems to be enhanced by the lemon flavor.

Lemon Chiffon Cake with Caramel Chocolate Sauce step by step

1. 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..
2. 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..
3. 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..
4. Bon appetit.

Bake this light, fluffy classic caramel cake to share with the family. Decked with icing flowers, it's almost too pretty to eat! This caramel cake starts with a basic chiffon cake. The secret to making a light, airy chiffon is to whip the egg whites really well and mix them gently into the batter. The caramel chocolate cake starts with a cake baked to tender perfection and while still warm, like a typical poke cake, I poke holes all over the top.