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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: 1 Tbl |
| 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 |
| salt: 1 dash |
| lemon juice: 1/4 cup |
Lemon Chiffon Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- Set oven to 325 degrees F. (lowest oven rack).
- Prepare an ungreased 10-inch tube pan.
- Let the eggs stand out at room temperature for 30 minutes.
- In a large mixing bowl combine flour, sugar, baking powder and salt.
- In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
- In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
- Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
- Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
- Immediately invert the pan.
- Cool completely (about 1 hour).
- Run a knife around the side and center tube of the pan.
- Remove cake to a serving plate.
- In a small bowl combine frosting ingredients; beat until smooth.
- Spread over top of the cake.