Lemon Chiffon With White Chocolate Ganache
The chiffon lemon is a delicious cake perfect for any time of the day, but also works great as a dessert or for parties and events, because their presentation is quite decorative.
This fluffy chiffon is used as the base for many types of cakes. This time, we are going to add white chocolate ganache to get an original recipe that steals all the praise from your guests.
To give it the final touch, you can accompany it with ice cream, milk, chocolate (hot or cold) or tea. Do you dare to prepare this tasty lemon chiffon ? Discover the recipe step by step!
Lemon chiffon filled with white chocolate ganache
To begin with, you must bear in mind that this delicious recipe is made in two phases: one to make the chiffon and another to make the ganache. In addition, it will take an approximate time of an hour and a half to two hours, so it is best to do it on a day when you are not in a hurry.
Ingredients for the lemon chiffon
- 2 cups of flour (400 g).
- 1 and 1/2 cups of sugar (300 g).
- 2 teaspoons of baking powder (30 g).
- 1/2 cup of sunflower oil (200 g).
- 5 eggs
- 1/2 cup of cold water (100 g).
- 1/2 cup of lemon juice (100 g).
- Peel of 1 lemon.
- A pinch of salt.
Preparation
Making a chiffon is relatively simple if you have the proper tools and, before you start, you leave all the ingredients from the previous list on hand. Here we show you the step by step:
- Preheat the oven to 160 ° C
- Take the flour and pass it through a sieve or strainer to make all the lumps disappear.
- In a deep bowl, place the sifted or strained flour, and add the sugar, baking powder and salt. Stir these ingredients until everything is well mixed.
- Make a hole in the center and add the oil, the egg yolks, the water, the lemon juice and, if you want to add an acid touch, add the grated peel.
- Start by beating the mixture gently to prevent the powder from rising, and increase the speed as the mixture coalesces. Do not stop beating until you get a homogeneous, smooth and lump-free result.
- When you have a suitable mixture, let it rest. Meanwhile, bring the whites to the point of snow. Once you have them at this point, gently incorporate them with a spatula.
- Pour the mixture into a previously floured baking dish.
- Put the mold in the oven for about 50 minutes. Once this time has passed, increase the heat of the oven to 180 ° C and leave it for about 15 to 20 minutes.
- Carefully unmold onto a plate and let it cool while you prepare the ganache.
Ingredients for white chocolate ganache
- White chocolate (200g).
- Whipping cream (200 g).
Preparation
- Break the chocolate bar into pieces. They do not need to be very small, just follow the guide lines and you will have equal pieces.
- Put the chocolate and cream in a container and put it to heat in a water bath. It is very important that you do not let the mixture boil and do not stop stirring until it is fully incorporated.
- If you wish, you can add liqueur creams or citrus zest to the mixture.
- Once you finish mixing your ganache, protect the container with plastic wrap and put it in the fridge for half an hour.
- Cover the chiffon with the help of a spatula and try to make it even. You can add lemon zest to decorate.
- Let it sit for 10 minutes and get ready to enjoy it.
Additional tips
- To bring the whites to the point of snow, you must first beat the whites in a deep bowl at low speed and gradually increase it as the whites begin to foam. Remember not to slow down or stop beating until you reach the optimal mixing point, which is when you turn the bowl over and the mixture stays in place.
- Increasing the heat of the oven will help reduce the humidity levels and thus you will obtain a sponge cake at its point.
- How long the ganache should stay in the fridge can vary from 20 minutes to 2 hours depending on how moist and moldable you need it to be.
Enjoy this white ganache filled lemon chiffon with your family and friends. No one will be able to resist its taste!
