Lemon Chiffon Cake With Lemon Icing

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake	9	Servings

INGREDIENTS

1	c	Plus
2	T	Sifted cake flour
3/4	c	Sugar
1 1/2	t	Baking powder
1/2	t	Salt
1/4	c	Salad oil
2		Egg yolks
1/4	c	Plus
2	T	Cold water
1	t	Vanilla
1	t	Grated lemon peel
4		Egg whites
1/4	t	Cream of tartar
3/4	c	Sugar
2	T	Cornstarch
1	ds	Salt
1		Slightly beaten egg yolk
3/4	c	Water
3	T	Lemon juice
1	t	Grated lemon peel
1	T	Butter
1	c	Powdered sugar
1		Lemon, juice of

INSTRUCTIONS

From: NDooley@president-po.president.uiowa.edu  Date: Mon, 2 Oct 1995
17:19:19 GMT NOTE: double cake ingredients for a  two-layer cake.  Sift
flour, sugar, baking powder, and salt into mixing bowl; make  well in
dry ingredients. In this order, add: salad oil, egg yolks,  water,
vanilla, and grated lemon peel. Beat until satin smooth.  Combine egg
whites and cream of tartar. Beat until VERY STIFF PEAKS  form. Pour
egg-yolk batter in thin stream over entire surface of egg  whites,
gently cutting and folding just until blended. Bake in  ungreased 8 x 8
x 2 or 9 x 9 x 2 inch pan in moderate oven (350 deg.  F.) 30 to 35
minutes.  For a 2-layer cake, use the following for filling: Mix sugar,
cornstarch, and salt; add egg yolk, water, and lemon juice; cook in
double boiler until thick, stirring occasionally.  Remove from heat and
mix in lemon peel and butter. Cover surface of  pudding with plastic
wrap and refrigerate until chilled through.  Spread between layers of
lemon chiffon cake and drizzle top with  glaze. Keep leftovers in
fridge.  Glaze: Combine 1 C. powdered sugar and the juice of one large
lemon  in a microwave container. Microwave 1 1/2 minutes on high. Allow
to  stand 3-4 minutes.  Pour glaze over cake while the cake is still
hot from the oven. (If  using just the glaze, cake need not be
refrigerated.)  REC.FOOD.RECIPES ARCHIVES  /CAKES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Sam Storms