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Chiffon: Lemon Chiffon Cake*

Source of Recipe

Trisha Kammers - Contest Winner TOH


List of Ingredients

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice



Recipe

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

In another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.


Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.


Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.


Yield: 12-16 servings.


Nutrition Facts: 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Lemon Chiffon Cake published in Taste of Home April/May 2008, p37