Lemon Chiffon Cake
From kitchenwitchcooks 15 years agoIngredients
- lemon Chiffon cake shopping list
- 2 1/4 cups. flour shopping list
- 1 1/2 cups. sugar shopping list
- 1 Tablespoon. baking powder shopping list
- 1 teaspoon. salt shopping list
- 1/2 cup. vegetable oil shopping list
- 6 egg yolks shopping list
- 3/4 cup. cold-water shopping list
- 2 teaspoon. lemon juice shopping list
- 1 teaspoon. lemon rind shopping list
- 6 egg whites shopping list
- 1/2 teaspoon. cream of tartar shopping list
- Sift flour. Add sugar, baking powder and salt; sift 3 more times, last time into a large mixing bowl. Make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. Beat all this thoroughly. shopping list
- In another bowl, beat egg whites and cream of tartar until very stiff. Gently fold flour mixture into egg whites. Pour into greased and floured tube pan. Bake at 325F for 1 hr. and 10 min. Test with straw or cake tester to see if done. Invert over bottle and let set on table. Let cool completely. Frost the cooled cake with lemon frosting. Serves 12-16 easily. shopping list
- lemon frosting shopping list
- 2 cups. confectioner's sugar shopping list
- 1/4 cup. soft butter shopping list
- 1 teaspoon. milk, more if necessary shopping list
- grated rind and juice of 1 lemon shopping list
- Grate lemon rid and wrap in piece of cheesecloth. Wring the oils into the sugar before it is blended, or gently blend with the sugar. Let set 15 min. or more to allow the flavors to blend. Then cream sugar and butter, add juice and enough milk to make icing. frost cake shopping list
- Tip decorate with sprigs of mint for color. shopping list
How to make it
- check out my holiday recipes in my group HALLOWEEN THROUGH CHRISTMAS
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