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Lemon Chiffon Cake

 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 effort. —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 30
  • minutes.
  • Place oven rack in the lowest position. Preheat oven to 325°. In a
  • large bowl, combine 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; with clean beaters, beat on medium speed until stiff

2 of 2

Lemon Chiffon Cake (continued)

Directions (continued)

  • peaks form. Fold a fourth of the whites into batter, then fold in
  • remaining whites.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake 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.
Nutritional 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.