Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sour Cream Lemon Chiffon Cake




Source of Recipe


Mary E. Ross


List of Ingredients




2 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup non fat sour cream
2 tablespoons Canola oil
1/2 cup evaporated non-fat skim milk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon rind
2 teaspoons vanilla extract
1 teaspoon lemon extract - optional
1 cup egg whites at room temperature 6 to 7
1/2 teaspoon cream of tartar



Recipe



1. Preheat oven to 325 F. In a small bowl sift together flour, sugar, baking powder and salt and set aside.

2. In separate large bowl, mix together sour cream, oil, lemon juice, milk, lemon rind vanilla and lemon extracts. Gently stir flour mixture in to liquid mixture in two stages until combined.

3. Using a copper or stainless steel bowl, beat egg whites to soft peaks (If bowl is stainless steel, add cream of tartar to whites when just foamy.) Gently fold 1/3 of egg whites into flour mixture to lighten, then gently fold in remaining whites.

4. Pour batter into a 10-inch non-stick bunt or tube pan. Bake for approximately 45 to 55 minutes until wooden skewer comes out clean and top springs back when gently pressed with finger. Cool cake upside down on wire rack.

4. When cool, remove cake from pan and drizzle top and sides with Lemon Glace Icing

LEMON GLACE ICING
1 3/4 cup Confectioner's sugar
4 to 5 tablespoons fresh lemon juice

1. Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.