Lemon Chiffon Cake Recipe
This Lemon Chiffon Cake is a desire ! Try this spiced cake for your next dessert ! Your suggestions for this Lemon Chiffon Cake are welcome.
Ingredients
2 1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 egg yolks, unbeaten (use 7 egg yolks when using all-purpose flour)
3/4 cup cold water
1 tablespoon grated lemon rind
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar
Directions
1. Sift first 4 ingredients together into large bowl; make a well in center.
2. Measure into this in order listed salad oil, yolks, water, rind, and extracts.
3. Beat with electric mixer (medium speed) or with spoon until smooth; set aside.
4. Beat egg whites with cream of tartar in large bowl until stiff peaks are formed.
5. Pour yolk mixture slowly over whites, folding gently until just blended (do not overmix).
6. Turn into ungreased 10-inch tube pan.
7. Bake at 325°F 55 minutes, then at 350°F 10 minutes.
8. Invert pan; let stand until cool. Spice Chiffon Cake. Follow recipe for Lemon Chiffon Cake except: omit lemon rind and lemon extract; sift only 1 cup sugar with dry ingredients; add 1/2 cup firmly packed brown sugar to sifted dry ingredients; add 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg and allspice, and 1/4 teaspoon cloves to dry ingredients.
2. Measure into this in order listed salad oil, yolks, water, rind, and extracts.
3. Beat with electric mixer (medium speed) or with spoon until smooth; set aside.
4. Beat egg whites with cream of tartar in large bowl until stiff peaks are formed.
5. Pour yolk mixture slowly over whites, folding gently until just blended (do not overmix).
6. Turn into ungreased 10-inch tube pan.
7. Bake at 325°F 55 minutes, then at 350°F 10 minutes.
8. Invert pan; let stand until cool. Spice Chiffon Cake. Follow recipe for Lemon Chiffon Cake except: omit lemon rind and lemon extract; sift only 1 cup sugar with dry ingredients; add 1/2 cup firmly packed brown sugar to sifted dry ingredients; add 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg and allspice, and 1/4 teaspoon cloves to dry ingredients.
