Lemon Chiffon Cake
Sue Wilkinson Wilkinson
ingredients
- 1 cup all-purpose flour
- 3/4 cup. sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, separated
- 1/4 c. plus 2 Tbs cold water
- 1/4 c. canola oil
- 1 tsp. grated lemon peel
- 1/2 tsp. vanilla
- 1/4 tsp. cream of tarter
- FROSTING
- 3 oz cram cheese, softened
- 3 T. butter, softened
- 2 T. 2% milk
- 2 tsp lemon juice
- 2 1/3 cups confectioners sugar
directions
- 1
In a small mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
- 2
Gently spoon into an ungreased 7-inch tube pan. Cut through batter with a knife to remove air pockets. bake on the lowest oven rack at 350 degrees for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- 3
In a small mixing bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. store in the refrigerator.
Source: Cooking for 2
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