Lemon Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
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 325Â°F 55 minutes; increase temperature to 350Â°F and bake 10 to 15 minutes, or until cake tests done.
Immediately invert pan; cool cake completely.
Frost cake with tinted butter frosting.