Lemon Chiffon Cake

"test 1 of new lemon chiffon cake recipe, with modifications"
 
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Ready In:
50mins
Ingredients:
16
Serves:
12-16
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ingredients

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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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