Recipe Archives->Cakes->Lemon Chiffon 05

Lemon Chiffon Cake
Yield: 12-16 servings
                                                                                
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 vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

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

Let eggs stand at room temperature for 30 minutes.ln a large mixing
bowl, combine the flour, sugar, baking powder and salt. In another
bowl) whisk the egg yolks, water, oil, lemon peel and vanilla; add
to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar
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 325F for 50-55 minutes or until top
springs back when lightly touched. Immediately invert the pan; cool
completely, about 1 hour.

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

Printable version: lemon-chiffon05.txt.