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Ingredients
| eggs: 7 (separated) |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| water: 3/4 cup |
| vegetable oil: 1/2 cup |
| lemon peel: 4 tsp (grated) |
| vanilla extract: 2 tsp |
| cream of tartar: 1/2 tsp |
| salted butter: 1/3 cup (softened) |
| powdered sugar (unsifted): 3 cups |
| lemon peel: 4 1/2 tsp (grated) |
| salt: 1/4 tsp |
| lemon juice: 1/4 cup |
| water: 1/4 cup |
Lemon Chiffon Cake
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
50 min -
Servings
14 serving(s)
Tags
- 5 lemons should be sufficient, used 8 and way too much.
- let eggs stand at room temp for 30 minutes.
- crack and separate the eggs.
- Whisk the yoks, water, oil, lemon peel and vanilla. Add to dry ingredients (flour, sugar, baking powder and salt). Beat until well blended.
- Pour into large bowl (will need to fold in the eggs whites).
- clean the mixing bowl and which the eggs and cream of tartar until soft peaks form. fold into the batter.
- In Angel food pan, cut parchment for the bottom (it stuck and tore coming out. Ungreased. After spooning in, drop twice and use a knife so no air pockets.
- Place button on stove to soften.
- bake on lowest rack at 325 for 50 minutes. Invert and cool for 1 hour.
- Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop. Added some water and don't forget the salt. maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.