Lemon Chiffon Cake
Dottie Peruzzi
ingredients
- Cake:
- 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 Vegetable oil
- 4 teaspoons Grated lemon peel
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Cream of tartar
- Icing:
- 1/4 cup Butter, softened
- 2 cups Powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 1/2 tablespoons Freshly squeezed lemon juice
directions
- 1
Cake:
- 2
Let eggs stand at room temperature for 30 minutes. In large mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
- 3
In another large mixing bowl, beat egg whites and cream of tarter on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
- 4
Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool for 1 hour.
- 5
Frosting:
- 6
Beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed until just blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency.
Source: Dottie Peruzzi
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