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Lemon Chiffon Cake

the.instructor's picture
Ingredients
  Eggs 7 Small, separated
  All purpose flour 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Grated lemon peel 4 Teaspoon
  Vanilla extract 2 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Lemon frosting  
  Butter 1⁄3 Cup (5.33 tbs), softened
  Confectioners sugar 3 Cup (48 tbs)
  Grated lemon peel 4 1⁄2 Teaspoon
  Salt 1 Dash
  Lemon juice 1⁄4 Cup (4 tbs)
Directions

Let the eggs stand at room temperature for 30 minutes.
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg yolks, water, oil, peel and vanilla; add to dry ingredients.
Beat until well blended.
In another large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form; fold into cake batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 degree for 50-55 minutes or until top of cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around the side and center tube of pan.
Remove cake to a serving plate.
In a small mixing bowl, combine the frosting ingredients; beat until smooth.
Spread over top of cake.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon

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