Lemon Chiffon Cake
Source of Recipe
unknown
List of Ingredients
3/4 cup cake flour (not self rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs -- separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar -- for dusting
Recipe
Heat oven to 325°, and have ready an ungreased 7-inch tube pan. In a
medium bowl, sift together flour, baking soda, salt, and 3/4 cup
granulated sugar; set aside.
In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup
water, lemon juice, lemon zest, and vanilla. Add reserved dry
ingredients, and beat until smooth.
In the bowl of an electric mixer, beat egg whites on medium speed until
foamy. Add cream of tartar; beat on high speed until soft peaks form,
about 1 minute. Gradually add remaining tablespoon of granulated sugar;
beat on high speed until stiff peaks form, about 2 minutes.
Gradually fold egg-white mixture into the batter; start by folding in
one-third, then fold in the remaining two-thirds. Pour batter into pan.
Using an offset spatula, smooth the top. Bake until a cake tester
inserted in the middle comes out clean and the cake is golden, about 45
minutes.
Remove cake from oven; invert the pan over a glass soda bottle for 2
hours to cool. Turn cake right-side up. Run a table knife all the way
down between cake and pan; invert again, and remove cake. Dust cake with
confectioners’ sugar before serving.
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