Name: Lemon Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 7 large eggs, separated, room temperature -; 2 cups all-purpose flour -; 1-1/2 cups sugar -; 3 teaspoons baking powder -; 1 teaspoon salt -; 3/4 cup water -; 1/2 cup canola oil -; 4 teaspoons grated lemon zest -; 2 teaspoons vanilla extract -; 1/2 teaspoon cream of tartar -; Frosting: -; 1/3 cup butter, softened -; 3 cups confectioners' sugar -; 4-1/2 teaspoons grated lemon zest -; 1/4 cup lemon juice -; Dash salt -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Chiffon Cake

1. 7 large eggs, separated, room temperature -

2. 2 cups all-purpose flour -

3. 1-1/2 cups sugar -

4. 3 teaspoons baking powder -

5. 1 teaspoon salt -

6. 3/4 cup water -

7. 1/2 cup canola oil -

8. 4 teaspoons grated lemon zest -

9. 2 teaspoons vanilla extract -

10. 1/2 teaspoon cream of tartar -

11. Frosting: -

12. 1/3 cup butter, softened -

13. 3 cups confectioners' sugar -

14. 4-1/2 teaspoons grated lemon zest -

15. 1/4 cup lemon juice -

16. Dash salt -

How to cook deliciously - Lemon Chiffon Cake

1. Stage

Preheat the oven to 325°F. This is a slightly lower temperature than you use with other cakes. Sift flour, sugar, baking powder and salt twice, into a large bowl. Whisk the egg yolks with water, oil, lemon zest and vanilla extract in a small bowl until the mixture is smooth. Add the wet ingredients to the dry ingredients and mix until the batter is smooth.

2. Stage

Combine the cream of tartar and egg whites in another clean bowl. Use clean beaters on medium speed to whip the mixture until it's just stiff. Fold 1/4 of the egg whites into the batter. Once that's in, fold in the rest of the egg whites.

3. Stage

Gently spoon, do not pour, the batter into an ungreased tube pan. Stick a knife into the batter and cut around the tube pan. This removes the air bubbles. Bake the cake in the oven, on the lowest rack , for 50 to 55 minutes until the top springs back when you touch it lightly. Remove the pan from the oven and immediately invert it onto tube pan legs or heat-resistant funnel. Let the cake cool completely, for about one hour.

4. Stage

When the cake is cool, run a knife or metal spatula around the edges of the cake and remove the cake from the pan. Place it on a cake plate.

5. Stage

Mix the butter, confectioners' sugar, lemon zest, lemon juice and salt in a small bowl. Beat them until they're smooth and spreadable. Frost the cake.