Lemon Chiffon Cake

Lemon Chiffon Cake

This cake came out lemony, light, and delicious! 

Lemon Chiffon Cake

2 C Flour (sifted)

1 1/2 C Granulated Sugar

3 Tsp Baking Powder

1 Tsp Salt

3/4 C Cold Water

1/2 C Vegetable Oil

1 Tsp Vanilla Extract

1 Tsp Lemon Extract

7 Egg Yolks

8 Egg Whites

1/2 Tsp Cream of Tartar

2 Tsp Lemon Peel Grated

Glaze

5 Tbsp Butter

2 C Powdered Sugar

1 Tsp Lemon Peel

3-4 Tbsp Lemon Juice

Separate the eggs being careful not to get any yolk in the whites. 

The whites will not whip properly even with one drop of egg yolk. 

 If you can find an egg separator like this one it's a great help. Otherwise, crack the shell of the egg and pour it back and forth with a bowl underneath to catch the whites. Reserve yolks in a second bowl.

Grate lemon rind. Only use the very edge of the lemon peel as the white part (called the pith) can be bitter.

Sift flour, baking soda, salt together.

 

Add egg yolks, grated lemon, water, vanilla and lemon extracts, and granulated sugar until smooth.

Beat 8 Egg whites on high speed in separate bowl with Cream of Tartar until stiff peaks form.

Fold egg yolk mixture into egg whites. Do not stir. Use fold method in video below:

Pour mixture into UNGREASED Angel Food Cake Pan (10" Tube Pan). Even batter out with a spatula.

Bake in 325 degree oven for 1 hour 15 minutes.

Cake will spring back when done.

Take cake and turn over top of a bottle to completely cool.
Remove cake from pan when completely cool by running a flat sharp knife around all edges of pan.

Make glaze:
In saucepan on stove top, melt butter, remove from heat, add lemon juice, and confectioners sugar whisking till smooth. Add grated lemon rind and drizzle all over top of cake allowing glaze to drip down sides of cake.

Let glaze set on cake for about an hour before serving.

Enjoy!!

Valentine's Macaroni and Cheese

 

Who doesn't LOVE Macaroni and Cheese? 

Preheat Oven to 350 degrees
8 oz Medium Size Shell Pasta (or Elbow Macaroni)
6 Tbsp Butter
1/4 C Flour
1/2 tsp Dry Mustard
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
3 C Milk
3 C Cheese Shredded (Xtra Sharp, Monteray Jack or any combination of  your choice).
3/4 C breadcrumbs

Boil Pasta until al dente (firm)

 In separate small saucepan melt 4 Tbsp of butter over medium low heat, 
add spices mix well.

Add milk and stir in flour till well blended. 
This is called a 'rue'. 
Continue stirring over heat till thick and creamy. 
Stir almost constantly over heat so as not to burn.

3 Cups Shredded Cheese

Add shredded cheese into hot 'rue'. Stir quickly to melt cheese. 
Remove from heat.
Add Cheese to drained pasta, mix well.

Pour cheese and pasta mixture into casserole.  Melt remaining butter and add to breadcrumbs. Sprinkle breadcrumbs on top of pasta in casserole.

Bake in 350 degree oven for approximately 45 mins or until hot and bubbly and top is golden and crispy.

 Happy Valentine's Day!