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Lemon Chiffon Cake

"This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." —Trisha Kammers, Clarkston, Washington

12-16 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

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 canola 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
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes.
In a large 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 and beat until well blended. Add
cream of tartar to egg whites; beat on medium speed until stiff
peaks form. Fold into batter.

2 of 2

Lemon Chiffon Cake (continued)

Directions (continued)

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 cake springs back when lightly
touched. Immediately invert 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 bowl, combine frosting ingredients; beat
until smooth. Spread over top of cake, allowing frosting to drape
down the sides. Yield: 12-16 servings.

Nutrition Facts: 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.