Lemon chiffon cake

Yield: 12 Servings

Measure Ingredient
2¼ cup Cake flour
1½ cup Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
½ cup Vegetable oil
½ cup Lemon juice
¼ cup Water
6 larges Eggs, separated
\N \N Zest of one lemon,
\N \N Finely minced
½ teaspoon Cream of tartar
\N \N Lemon Glaze (opt. see recipe
\N \N Shreds of lemon zest
\N \N For garnish (optional)

COMMENTS: As the name implies, a chiffon cake is a light, high cake - actually a hybrid of an angle and butter cake. Serve this cake plain, with lemon curd, with whipped cream or with a nest of strawberries in the center. Lightly grease a 10-inch tube or bundt cake pan. Preheat oven to 325'F. Sift together the cake flour, sugar, baking powder and salt in a large bowl. Make a well in the center and add oil, lemon juice, water, egg yolks and lemon zest. Beat until smooth. Beat egg whites until foamy, then dust with cream of tartar. Beat until the whites are stiff and glossy-looking. Stir ¼ of the beaten egg whites into the cake batter. Gently fold in the remaining egg whites.

Pour into prepared tube or bundt pan. Bake about 55 minutes in preheated oven until cake tests done. Remove from oven and invert pan. Let cake cool this way for about 1 hour. To loosen the cake for serving , run a knife around the edges. Unmold on to serving plate and glaze, if desired, then garnish with shreds of lemon zest. LEMON GLAZE: Combine two cups sifted icing sugar and three tablespoons of fresh lemon juice to make a thin glaze.

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