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Lemon Chiffon Cake

Canadian.Recipes's picture
Ingredients
  Cake flour 2 1⁄4 Cup (36 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Cold water 3⁄4 Cup (12 tbs)
  Lemon peel 1 Teaspoon, grated
  Lemon juice 1 Tablespoon
  Egg whites 6
  Cream of tartar 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
Directions

Sift the flour, 1 cup sugar, baking powder, and salt together into a bowl.
Make a well in the center and add the oil, egg yolks, water, and lemon peel and juice.
Beat until smooth; set aside.
Beat the egg whites with cream of tartar until frothy.
Add the 1/2 cup sugar gradually, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Gently pour batter into an ungreased 10-inch tubed pan, turning pan as you pour.
Bake at 325°F 55 minutes; increase temperature to 350°F and bake 10 to 15 minutes, or until cake tests done.
Immediately invert pan; cool cake completely.
Frost cake with tinted butter frosting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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