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Add a photoServings: 12
Ingredients
- 2 1/4 c. Cake flour
- 1 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Vegetable oil
- 1/2 c. Lemon juice
- 1/4 c. Water
- 6 lrg Large eggs, separated Zest of one lemon, Finely chopped
- 1/2 tsp Cream of tartar Lemon Glaze (opt. see recipe Shreds of lemon zest For garnish (optional)
Directions
- 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 possibly with a nest of strawberries in the center. Lightly grease a 10-inch tube or possibly bundt cake pan. Preheat oven to 325'F. Sift together the cake flour, sugar, baking pwdr and salt in a large bowl. Make a well in the center and add in oil, lemon juice, water, egg yolks and lemon zest. Beat till smooth. Beat egg whites till foamy, then dust with cream of tartar. Beat till the whites are stiff and glossy-looking. Stir 1/4 of the beaten egg whites into the cake batter.
- Gently mix in the remaining egg whites. Pour into prepared tube or possibly bundt pan. Bake about 55 min in preheated oven till cake tests done. Remove from oven and invert pan. Let cake cold 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 you like, then garnish with shreds of lemon zest. LEMON GLAZE: Combine two c. sifted icing sugar and three Tbsp. of fresh lemon juice to make a thin glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 104 | 34% |
| Total Fat 11.75g | 15% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 104mg | 35% |
| Sodium 398mg | 17% |
| Potassium 73mg | 2% |
| Total Carbs 46.11g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.49g | 17% |
| Protein 5.24g | 8% |
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