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
Zest of one lemon,
Finely minced
1/2 ts Cream of tartar
Lemon Glaze (opt. see recipe
Shreds of lemon zest
For garnish (optional)
COMMENTS: 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-inch 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 1/4 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 two cups
sifted icing sugar and three tablespoons of fresh
lemon juice to make a thin glaze.
