Printable | Taste of Home

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine
the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks,
water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chiffon Cake cont.

blended. In another large mixing bowl, beat egg whites and cream of tartar on
medium speed until soft peaks form; fold into batter. Gently spoon into an
ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 50-55 minutes or until top
springs back when lightly touched. Immediately invert the pan; cool completely,
about 1 hour. Run a knife around side and center tube of pan. Remove cake to a
serving plate. In a small mixing bowl, combine frosting ingredients; beat until
smooth. Spread over top of cake.

Yield: 12-16 servings.