You are here

Lemon Chiffon Cake

Holidaycooking's picture
  Gold medal all purpose flour 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 7
  Cold water 3⁄4 Cup (12 tbs)
  Grated lemon peel 2 Teaspoon
  Vanilla 2 Teaspoon
  Egg whites 1 Cup (16 tbs) (7 Or 8 Eggs)
  Cream of tartar 1⁄2 Teaspoon
  Lemon butter frosting 6 Tablespoon

Heat oven to 325°.
Mix flour, sugar, baking powder and salt in bowl.
Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large mixer bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased tube pan, 10x4 inches.
Bake until top springs back when touched lightly, about 1 1/2 hours.
Invert pan on funnel; let hang until cake is cold.
Remove from pan.
Frost with Lemon Butter Frosting.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)