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Lemon Chiffon Cake Recipe
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3945 Calories from Fat 1394
% Daily Value*
Total Fat 157 g240.8%
Saturated Fat 26.6 g132.8%
Trans Fat 0 g
Cholesterol 1110.5 mg
Sodium 3462.8 mg144.3%
Total Carbohydrates 579 g192.9%
Dietary Fiber 35.5 g141.8%
Sugars 302 g
Protein 80 g159.7%
Vitamin A 26.1% Vitamin C 22.2%
Calcium 148.3% Iron 24.8%
*Based on a 2000 Calorie diet
Make a well in the center and add the oil, egg yolks, water, and lemon peel and juice.
Beat until smooth; set aside.
Beat the egg whites with cream of tartar until frothy.
Add the 1/2 cup sugar gradually, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Gently pour batter into an ungreased 10-inch tubed pan, turning pan as you pour.
Bake at 325Â°F 55 minutes; increase temperature to 350Â°F and bake 10 to 15 minutes, or until cake tests done.
Immediately invert pan; cool cake completely.
Frost cake with tinted butter frosting.