Golden Lemon Chiffon Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Cold water||89 Milliliter|
|Grated lemon peel||1 Teaspoon|
|Egg whites||4 (0.5 Cup)|
|Cream of tartar||1⁄4 Teaspoon|
Sift flour, sugar, baking powder, and salt into mixing bowl; make well in dry ingredients.
In this order, add: salad oil, egg yolks, water, vanilla, and grated lemon peel.
Beat till satin smooth.
Combine egg whites and cream of tartar.
Beat till very stiff peaks form.
Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding just till blended.
Bake in ungreased 8x8x2or 9x9x2 inch pan in moderate oven (350Â°) 30 to 35 minutes.
Cherry Chiffon Loaf Cake: In Golden Lemon Chiffon Cake recipe, decrease water to 3 tablespoons; omit lemon peel.
Add 3 tablespoons maraschino cherry syrup along with water and vanilla.
Beat satin smooth.
Fold in 1/4 cup finely chopped California walnuts and 1/4 Cup finely chopped mara schino cherries, well drained.
Fold yolk batter into egg whites as above.
Bake in ungreased 9 1/2x5x3 inch loaf pan in slow oven (325Â°) 50 to 55 minutes.
Invert pan; cool.