Lemon Chiffon Cake Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Salad oil | 1/2 Cup (16 tbs) | |
| All purpose flour | 5 | |
| Cold water | 3/4 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Vanilla | 2 Teaspoon | |
| Egg whites | 1 Cup (16 tbs) | |
| Cream of tartar | 1/2 Teaspoon | |
| Lemon Glaze | ||
Directions
Heat oven to 325°.
Stir together flour, sugar, baking powder and salt.
Make a "well" and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat until smooth.
Beat egg whites and cream of tartar in large mixer bowl until whites form very stiff peaks.
Gradually pour egg yolk mixture over beaten whites, gently folding just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake until top springs back when touched lightly, about 75 minutes.
Invert pan on funnel; let hang until cake is completely cool.
Spread with glaze.
Stir together flour, sugar, baking powder and salt.
Make a "well" and add in order: oil, egg yolks, water, lemon peel and vanilla.
Beat until smooth.
Beat egg whites and cream of tartar in large mixer bowl until whites form very stiff peaks.
Gradually pour egg yolk mixture over beaten whites, gently folding just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake until top springs back when touched lightly, about 75 minutes.
Invert pan on funnel; let hang until cake is completely cool.
Spread with glaze.
Chef
