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.