Lemon Chiffon Cake
Lemon Chiffon Cake Preparation
Move oven rack to lowest position. Heat oven to 325 Mix flour, sugar, baking powder and salt in large bowl. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mexture over beaten egg whites, folding with rubber spatula just until blended. Pour into uncreased angel food cake pan (tube pan), 10x4 inches. Bake about 1 hour 15 minutes or til top springs back when toughed lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or til cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan. Serves 16 Posted to Bakery-Shoppe Digest by Hatch Batch
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Lemon Chiffon Cake. Be the first to review it!
There are no tags on this recipe. Log in to add tags.