Lemon Chiffon Cake Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 1/4 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites
1/2 tsp. cream of tartar
3 tbsp. butter
3 c. sifted powdered sugar
1/2 c. drained crushed pineapple
Directions
"Preheat oven to 325 degrees.
Sift flour, sugar, baking powder and 1 teaspoon salt into bowl; make well in center.
Add oil, egg yolks, 3/4 cup cold water, va- nilla and lemon rind; beat until smooth.
Beat egg whites and cream of tartar until stiff peaks form.
Do not underbeat.
Pour egg yolk mixture gradually over egg whites; fold gently until just blended.
Do not overmix.
Pour into ungreased large tube pan.
Bake for 55 minutes.
Increase heat to 350 degrees.
Bake for 10 to 15 minutes longer.
Cream butter, remain- ing salt and 1 /2 cup sugar; add remaining sugar and pineapple.
Beat until creamy; spread between layers and over cake.
"
Sift flour, sugar, baking powder and 1 teaspoon salt into bowl; make well in center.
Add oil, egg yolks, 3/4 cup cold water, va- nilla and lemon rind; beat until smooth.
Beat egg whites and cream of tartar until stiff peaks form.
Do not underbeat.
Pour egg yolk mixture gradually over egg whites; fold gently until just blended.
Do not overmix.
Pour into ungreased large tube pan.
Bake for 55 minutes.
Increase heat to 350 degrees.
Bake for 10 to 15 minutes longer.
Cream butter, remain- ing salt and 1 /2 cup sugar; add remaining sugar and pineapple.
Beat until creamy; spread between layers and over cake.
"
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