Lemon chiffon cake

 
                             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
                         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.
  
 
 
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