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Lemon Chiffon Cake

Source of Recipe


O, The Oprah Magazine (September 2003)






List of Ingredients



• 2 cups flour
  
• 1-1/2 cups sugar
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 3/4 cup water
  
• 7 egg yolks
  
• 1/2 cup vegetable oil
  
• Grated zest of 2 lemons
  
• 2 tsp vanilla
  
• 8 egg whites
  
• 1/2 tsp cream of tartar
  
• .
  
• 1-1/2 cups confectioners' sugar
  
• 2 Tbsp plus 1 tsp fresh lemon juice
  
• 2 Tbsp melted butter
  
• 1 tsp grated lemon zest
  






Instructions



1. Preheat oven to 325 degrees (F). In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
   
   
2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
   
   
3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely.
   
   
4. In a medium bowl, whisk together the remaining ingredients until smooth.
   
   
5. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.
   
   Makes 12 to 16 servings.
   
   






Final Comments


This cake, created by Jen Castle of Hell's Backbone Grill in Boulder, Utah, earned her a blue ribbon at the Coconino County Fair in Flagstaff, Arizona.