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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This cake offers the lilting flavor of lemon, balanced by the moist, light texture found only in a chiffon cake. Ingredients:
sifted cake flour 2 1/4 cups |
sugar 1 1/2 cups |
baking soda 1/2 tsp |
salt 1/2 tsp |
safflower oil 1/2 liquid cup ...very light oil |
7 large eggs, separated, + 3 additional whites |
water 2/3 cup |
lemon juice, freshly squeezed 2 tbsp |
grated lemon zest 1 tbsp |
cream of tartar 1 1/4 tsp. |
preheat the oven to 325 degrees f |
Directions:
1. In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix.
2. Make a well in the center.
3. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 2 minute or until smooth.
4. In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaks
5. form when the beater is raised slowly.
6. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
7. Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch from the top) and bake for 55 minutes or untill a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
8. Invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter, and cool the cake completely in the pan.Loosen the sides with a long metal spatula and remove from pan.A light sprinkling of powered sugar over the top of cake is nice.
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