Lemon Chiffon Cake
2 cups Gold Medal all-purpose flour* or 2 1/4 cups Softasilk cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla
2 teaspoons grated lemon peel
7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
Lemon Glaze (below)
Move oven rack to lowest position. Heat oven to 325 F.
Mix flour, sugar, baking powder and salt in large bowl. Beat in cold
water, oil, vanilla, lemon peel and egg yolks until smooth.
Beat egg whites and cream of tartar in large bowl with electric mixer
on high speed until stiff peaks form. Gradually pour egg yolk mixture over
beaten egg whites, folding with rubber spatula just until blended. Pour
into ungreased angel food cake pan (tube pan), 10x4 inches.
Bake about 1 hour 15 minutes or until top springs back when touched
lightly. Immediately turn pan upside down onto heatproof funnel or bottle.
Let hang about 2 hours or until cake is completely cool. Loosen side of
cake with knife or long, metal spatula; remove from pan.
Spread Lemon Glaze over top of cake, allowing some to drizzle down side.
1/3 cup butter or margarine
1/2 teaspoon grated lemon peel
2 cups powdered sugar
3 to 4 tablespoons lemon juice
Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir
in lemon peel and powdered sugar. Stir in lemon juice, 1 tablespoon at a
time, until smooth and consistency of thick syrup.
*If using self-rising flour, omit baking powder and salt.
Makes 16 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.