* Exported from MasterCook *

Lemon Chiffon Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Cake flour
1 1/2 c Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Vegetable oil
1/2 c Lemon juice
1/4 c Water
6 lg Eggs -- separated
1 Lemon -- zest of, finely minced
1/2 ts Cream of tartar
Lemon zest shreds --
- for garnish (optional)
Lemon Glaze:
2 c Icing sugar -- sifted
3 tb Fresh lemon juice

As the name implies, a chiffon cake is a light, high cake--actually
a hybrid of an angle and butter cake. Serve this cake plain, with
lemon curd, with whipped cream or with a nest of strawberries in
the center.

Lightly grease a 10" tube or bundt cake pan. Preheat oven to
325?F. Sift together the cake flour, sugar, baking powder, and
salt in a large bowl. Make a well in the center and add oil, lemon
juice, water, egg yolks, and lemon zest. Beat until smooth. Beat
egg whites until foamy, then dust with cream of tartar. Beat until
the whites are stiff and glossy-looking. Stir 1/4th of the beaten
egg whites into the cake batter. Gently fold in the remaining egg
whites. Pour into prepared tube or bundt pan. Bake about 55 minutes
in preheated oven until cake tests done. Remove from oven and
invert pan. Let cake cool this way for about 1 hour.

To loosen the cake for serving, run a knife around the edges.
Unmold on to serving plate and glaze, if desired, then garnish with
shreds of lemon zest.

Lemon Glaze:

Combine 2 cups sifted icing sugar and 3 tb fresh lemon juice to
make a thin glaze.


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* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)