Wednesday, 22 February 2017

Lemon Chiffon Cake

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

FROSTING:

  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 4-1/2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • Dash salt

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
  • Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
  • Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
  • Run a knife around sides and center tube of pan. Remove cake to a serving plate.
  • In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake. 

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