Lemon chiffon cake
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Lemon chiffon cake
  Lemon    Cakes  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54334. Report a problem with this recipe.
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      Title: Lemon chiffon cake
 Categories: Cakes
      Yield: 12 Servings
 
  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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Recipe ID 54334 (Apr 03, 2005)

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