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Lemon Chiffon Cake Recipe
|Gold medal all purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Grated lemon peel||2 Teaspoon|
|Egg whites||1 Cup (16 tbs) (7 Or 8 Eggs)|
|Cream of tartar||1⁄2 Teaspoon|
|Lemon butter frosting||6 Tablespoon|
Serving size: Complete recipe
Calories 3837 Calories from Fat 1359
% Daily Value*
Total Fat 153 g235.3%
Saturated Fat 27 g135.1%
Trans Fat 0 g
Cholesterol 1295.6 mg
Sodium 3746.2 mg156.1%
Total Carbohydrates 558 g185.9%
Dietary Fiber 9.4 g37.7%
Sugars 368.8 g
Protein 68 g135.9%
Vitamin A 30.4% Vitamin C 21.5%
Calcium 128.4% Iron 78.4%
*Based on a 2000 Calorie diet
Mix flour, sugar, baking powder and salt in bowl.
Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large mixer bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased tube pan, 10x4 inches.
Bake until top springs back when touched lightly, about 1 1/2 hours.
Invert pan on funnel; let hang until cake is cold.
Remove from pan.
Frost with Lemon Butter Frosting.