Tuesday, February 10, 2009

Lemon Chiffon Cake


  • 2 cups flour or 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons grated lemon peel
  • 7 egg yolks (with all purpose flour or 5 egg yolks with cake flour)
  • 1 cup egg whites (about 8)
  • 1/2 teaspoon cream of tartar

  1. Move oven rack to lowest position.
  2. Heat oven to 325.
  3. Mix flour, sugar, baking powder and salt.
  4. Beat in water, oil, vanilla, lemon peel and egg yolks with spoon until smooth.
  5. Beat egg whites and cream of tartar in large bowl until stiff peaks form.
  6. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.
  7. Pour into ungreased tube pan, 10x4.
  8. Bake about 1 1/4 hours or until top springs back when touched lightly.
  9. Immediately turn pan upside down into glass bottle or metal funnel.
  10. Let hang about 2 hours or until cake is completely cool.
  11. Remove from pan.
  12. Glaze with Lemon Glaze if desired.

Vanilla Glaze


  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 2-4 tablespoons hot water

Heat butter in 1 1/2 quart saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. For Lemon Glaze: Add 1/2 teaspoon grated lemon peel to melted butter. Substitue lemon juice for the vanilla and water.

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