Lemon chiffon cake
Lemon chiffon cake
Ingredients/Components
- sugar
- vanilla - 1 tsp
- salt - 3 tsp
- water - 3/4 c
- egg yolks - 5 item
- oil
- egg whites - 8 item
- sifted cake flour
- cream of tartar
- grated lemon peel - 2 tsp
How to make lemon chiffon cake:
Mix dry ingredients into bowl. Make well in center of dry ingredients.In this order add: oil, egg yolks, water, vanilla and lemon peel. Beat on high until satin smooth.
Beat egg whites and cream of tartar until very stiff and peaks. Pour egg yolk batter in thin stream into egg white mixture cutting and folding gently, just to blend. Bake in ungreased 10-inch tube pan at 325° for 55 minutes, then at 350° for 10 minutes longer. Remove, invert and cool.
Recipe categories: Desserts, Cakes, Lemon.
Rating:
Related ingredients:
butter, oil, nuts, stick butter, cake flour, crushed pretzels, butter no substitutes, lemon cake mix, sifted self-rising flour, coarsely broken vanilla wafers
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