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!!