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Lemon Chiffon Cake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour or 2 1/4 cups cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)

3/4 cup cold water

2 teaspoons grated lemon peel

2 teaspoons vanilla

1 cup egg whites (about 8)

1/2 teaspoon cream of tartar



Recipe



Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water, lemon peel and vanilla with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 inches by 4 inches.

Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan.