Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 79 milliliters butter or margarine; 1 teaspoons cream of tartar; 237 milliliters egg whites (8 eggs); 7 egg yolks; 473 milliliters Gold all-purpose flour; 355 milliliters granulated sugar; 2 Tbsps hot lemon juice; 1 teaspoons grated lemon peel; 2 teaspoons grated lemon peel; 473 milliliters powdered sugar; 1 teaspoon salt; 2 teaspoons vanilla; 118 milliliters vegetable oil; 177 milliliters cold water

Lemon Chiffon Cake might be just the dessert you are searching for. One serving contains 317 calories, 5g of protein, and 13g of fat. This recipe serves 16. A mixture of vanilla, butter, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Move oven rack to lowest position.

Equipment you will use

Oven

Heat oven to 325F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

Ingredients you will need

Baking Powder

Lemon Peel

Egg Yolk

Vanilla

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.

Ingredients you will need

Cream Of Tartar

Egg Whites

Egg Yolk

Equipment you will use

Hand Mixer

Spatula

Bowl

Pour into ungreased 10-inch angel food (tube) cake pan.

Equipment you will use

Cake Form

Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle.

Equipment you will use

Oven

Funnel

Frying Pan

Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.

Equipment you will use

Spatula

Knife

Frying Pan

In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup.

Ingredients you will need

Powdered Sugar