Lemon Chiffon Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cake flour
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
lemon juice
|
|
| ¼ | cup |
water
|
|
| 6 | large |
eggs
separated |
|
| 1 | x |
lemon zest
|
*
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cake flour
|
|
| 355 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
| 6 | large |
eggs
separated |
|
| 1 | x |
lemon zest
|
*
|
| 2.5 | ml |
cream of tartar
|
|
Directions
Lightly grease a 10-inch tube or bundt cake pan.
Preheat oven to 325℉ (160℃). 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.
