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Lemon Chiffon Cake

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy 1 Servings

INGREDIENTS

2 c Flour or 2-1/4 c. Softasilk cake flour
1 1/2 c Sugar
3 ts Baking powder
1 ts Salt
3/4 c Cold water
1/2 c Vegetable oil
2 ts Vanilla
2 ts Grated lemon peel
7 Egg yolks; (for all pourpose flour—or 5 egg yolk for cake flour)
1 c Egg whites – about 8
1/2 ts Cream of tarter

INSTRUCTIONS

Move oven rack to lowest position. Heat oven to 325 Mix flour, sugar,
baking powder and salt in large bowl. Beat in cold water, oil, vanilla,
lemon peel and egg yolks until smooth. Beat egg whites and cream of tartar
in large bowl with electric mixer on high speed until stiff peaks form.
Gradually pour egg yolk mexture over beaten egg whites, folding with rubber
spatula just until blended. Pour into uncreased angel food cake pan (tube
pan), 10x4 inches. Bake about 1 hour 15 minutes or til top springs back
when toughed lightly. Immediately turn pan upside down onto heatproof
funnel or bottle. Let hang about 2 hours or til cake is completely cool.
Loosen side of cake with knife or long, metal spatula; remove from pan.
Serves 16
Posted to Bakery-Shoppe Digest by Hatch Batch <gremhog@centuryinter.net> on
Feb 05, 1998

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