Lemon Chiffon Cake
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12-16
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 vegetable oil
- 4 teaspoons lemon peel, grated
- 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 lemon peel, grated
- 1⁄4 teaspoon salt
- 1⁄4 cup lemon juice
- 1⁄4 cup water
directions
- 5 lemons should be sufficient, used 8 and way too much.
- let eggs stand at room temp for 30 minutes.
- crack and separate the eggs.
- Whisk the yoks, water, oil, lemon peel and vanilla. Add to dry ingredients (flour, sugar, baking powder and salt). Beat until well blended.
- Pour into large bowl (will need to fold in the eggs whites).
- clean the mixing bowl and which the eggs and cream of tartar until soft peaks form. fold into the batter.
- In Angel food pan, cut parchment for the bottom (it stuck and tore coming out. Ungreased. After spooning in, drop twice and use a knife so no air pockets.
- Place button on stove to soften.
- bake on lowest rack at 325 for 50 minutes. Invert and cool for 1 hour.
- Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop. Added some water and don't forget the salt. maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.
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