HEAVENLY LEMON CHIFFON CAKE
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
- In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
- Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
- Pour the batter into the ungreased tube pan.
- Tap on the counter to release any air pockets.
- Bake for about 1-1/4 hours, or until the cake is springy to the touch.
- Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
- Cool the cake completely while inverted.
- Remove the cake from the bottle and place on the counter.
- Run a knife around the edges of the pan to loosen cake.
- Transfer the cake to a serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 312.5, Fat 12.6, SaturatedFat 2.2, Cholesterol 141, Sodium 235.1, Carbohydrate 44.4, Fiber 0.6, Sugar 25.6, Protein 6.1
HEAVENLY LEMON CHIFFON CAKE
Make and share this Heavenly Lemon Chiffon Cake recipe from Food.com.
Provided by Semra22
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
- In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
- Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
- In a medium bowl, whisk together the glaze ingredients until smooth.
- Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.
Nutrition Facts : Calories 372, Fat 13.6, SaturatedFat 3.3, Cholesterol 101.9, Sodium 343.8, Carbohydrate 57, Fiber 0.6, Sugar 40, Protein 6
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