Cooking Cove: Lighten up with chiffon desserts

By Barbara Beltrami

When I imagine of summer months desserts, the phrase “chiffon” promptly will come to mind and conjures up visions of airy cakes and pies light-weight as summer frocks or curtains riffled by summer season breezes. Fruit lends them their pastel colors … raspberry and strawberry pinks, lime greens, lemon yellows and blackberry lavenders, although egg whites and/or gelatin give them their voluminous compound.  

Lemon Chiffon Cake

Yield: Helps make 10 to 12 servings


2 1/4 cups cake 4

3 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks

3/4 cup cold water

2 teaspoons finely grated lemon zest

7 – 8 egg whites

1/2 teaspoon cream of tartar


Preheat oven to 325 F. Into a substantial bowl sift the cake flour, baking powder, sugar and salt. Make a effectively in the middle, then pour in oil, egg yolks, cold h2o and zest. Beat 2 minutes at medium speed, until very smooth.  In a separate huge bowl defeat egg whites with product of tartar right until rigid peaks form. With a rubber spatula, fold 1st combination, a small at a time, into egg whites till totally blended. Do not defeat or stir. Pour into an ungreased 10-inch tube pan.  

Bake 50 minutes, then elevate warmth to 350 F and about bake a different 15 minutes, right until prime springs back when you dent it with your finger. Take away from oven, change pan upside down on a wire cake rack and permit great entirely. Carefully loosen cake from sides of pan with a spatula or knife and eliminate from pan switch suitable aspect up and serve with lemon sorbet.

Lime Chiffon Pie

Produce: Will make 6 to 8 servings


One particular  9” baked pie shell

1 tablespoon unflavored gelatin

1 cup sugar

1/8 teaspoon salt

1/4 cup chilly h2o

1/2 cup freshly squeezed lime juice

4 eggs, separated

1 tablespoon finely grated lime zest

Fresh new mint sprigs for garnish


In a significant bowl incorporate the gelatin, 50 % a cup of the sugar, salt, h2o and lime juice add egg yolks and conquer on medium velocity until finally well blended transfer to huge saucepan and, stirring regularly, cook dinner around lower warmth right until gelatin dissolves, about 5 minutes. Stir in lime zest, deal with and chill until eventually combination starts to thicken, about 30 minutes. In a significant bowl, conquer egg whites on large speed right up until foamy, incorporate remaining half cup of sugar progressively until eventually egg whites form stiff peaks. With a spatula, gently fold in gelatin mixture, a tiny at a time, right up until absolutely blended transfer to pie shell and chill. Garnish with mint sprigs and provide with mango sorbet.

Strawberry Chiffon Pie

Yield: Can make 6 to 8 servings


1 graham cracker pie crust

1 1/4-ounce envelope unflavored gelatin

2 cups new strawberries, washed and hulled (nearby, if available)

3 big eggs, separated

3/4 cup sugar

Generous pinch salt

1 tablespoon freshly squeezed lemon juice


Get ready pie crust in accordance to package deal directions. Soften gelatin in a single cup cold h2o. In a meals processor or blender puree one particular cup of the strawberries till sleek.  Conquer egg yolks flippantly, then combine with half a cup of the sugar, salt and lemon juice in top of a double boiler. Stirring often, prepare dinner over simmering h2o right until mixture thickens plenty of to coat a metal spoon, about 5 minutes take out from heat. Insert softened gelatin to yolk combination, stir right up until dissolved, stir in pureed strawberries, then established apart to awesome. 

Conquer egg whites until finally smooth peaks sort progressively incorporate remaining quarter cup of sugar, then carry on beating right until rigid peaks kind with a rubber spatula carefully fold into cooled berry mixture, then pour into crust and clean with spatula. Halve the remaining cup strawberries and prepare, lower side down, in sample around mixture. Chill until eventually organization and serve with iced coffee or iced tea.

Trisha Anderson

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