Lemon Chiffon Cake
|Cake flour/2 cups all-purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Egg yolks/1 egg yolks with all-purpose flour||5 (With Cake Flour)|
|Cold water||3⁄4 Cup (12 tbs)|
|Grated lemon peel||2 Teaspoon|
|Egg whites||1 Cup (16 tbs) (1 Or 8)|
|Cream of tartar||1⁄2 Teaspoon|
|Lemon glaze||1⁄4 Cup (4 tbs)|
Heat oven to 325°.
Stir together flour, sugar, baking powder and salt.
Make a "well" and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat until smooth.
Beat egg whites and cream of tartar in large mixer bowl until whites form very stiff peaks.
Gradually pour egg yolk mixture over beaten whites, gently folding just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake until top springs back when touched lightly, about 75 minutes.
Invert pan on funnel; let hang until cake is completely cool.
Spread with glaze.
Serving size: Complete recipe
Calories 4067 Calories from Fat 1306
% Daily Value*
Total Fat 147 g225.4%
Saturated Fat 14.1 g70.3%
Trans Fat 2 g
Cholesterol 925.4 mg308.5%
Sodium 3712.3 mg154.7%
Total Carbohydrates 621 g206.9%
Dietary Fiber 35.9 g143.7%
Sugars 341.4 g
Protein 85 g169.3%
Vitamin A 21.7% Vitamin C 21.5%
Calcium 147.5% Iron 23.1%
*Based on a 2000 Calorie diet