Lemon Glow Chiffon Cake
From snuffy 16 years ago
- 55 minutes to make
- Serves 14
This cake offers the lilting flavor of lemon, balanced by the moist, light texture found only in a chiffon cake.
Ingredients
- Sifted cake flour 2 1/4 cups, shopping list
- sugar 1 1/2 cups, shopping list
- baking soda 1/2 tsp, shopping list
- salt 1/2 tsp, shopping list
- safflower oil 1/2 liquid cup ...very light oil, shopping list
- 7 large eggs, separated, + 3 additional whites, shopping list
- water 2/3 cup shopping list
- lemon juice, freshly squeezed 2 tbsp shopping list
- grated lemon zest 1 tbsp, shopping list
- cream of tartar 1 1/4 tsp. shopping list
- Preheat the oven to 325 degrees F shopping list
How to make it
- In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix.
- Make a well in the center.
- Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 2 minute or until smooth.
- In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaks
- form when the beater is raised slowly.
- Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
- Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch from the top) and bake for 55 minutes or untill a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
- Invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter, and cool the cake completely in the pan.Loosen the sides with a long metal spatula and remove from pan.A light sprinkling of powered sugar over the top of cake is nice.
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