Lemon Chiffon Cake Recipe
Ingredients
| Eggs | 7 Small, separated | |
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Lemon peel | 4 Teaspoon, grated | |
| Vanilla extract | 2 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Butter | 1/3 Cup (16 tbs), softened (LEMON FROSTING:) | |
| 3 cups confectioners'sugar | ||
| Lemon peel | 1/2 Teaspoon, grated (LEMON FROSTING:) | |
| Salt | 1 Dash (LEMON FROSTING:) | |
| Lemon juice | 1/4 Cup (16 tbs) (LEMON FROSTING:) | |
Directions
Let the eggs stand at room temperature for 30 minutes.
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg yolks, water, oil, peel and vanilla; add to dry ingredients.
Beat until well blended.
In another large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form; fold into cake batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 degree for 50-55 minutes or until top of cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around the side and center tube of pan.
Remove cake to a serving plate.
In a small mixing bowl, combine the frosting ingredients; beat until smooth.
Spread over top of cake.
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg yolks, water, oil, peel and vanilla; add to dry ingredients.
Beat until well blended.
In another large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form; fold into cake batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 degree for 50-55 minutes or until top of cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around the side and center tube of pan.
Remove cake to a serving plate.
In a small mixing bowl, combine the frosting ingredients; beat until smooth.
Spread over top of cake.
Chef
