"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Chiffon Cake Recipe

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This recipe for Lemon Chiffon Cake, by , is from Our Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clare Russo
Added: Wednesday, July 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
3 teaspoons baking power
1/2 cup vegetable oil
7 eggs, separated
3/4 cup cold water
2 teaspoons vanilla extract
Grated peel of 1 lemon
1/2 teaspoon cream of tartar

Directions:
Directions:
Beat egg whites until frothy. Add cream of tartar and continue beating until whites are stiff, but not dry. Set aside. Sift the flour, sugar, salt and baking powder together. Add the oil, egg yolks, water and vanilla. Beat with mixer on medium speed until the batter is smooth and light. Stir in the grated lemon peel. Slowly fold the batter into the beaten egg whites (being careful not to deflate them) only until blended. Pour into an ungreased 10 inch tube pan. Bake at 325º for 55 minutes. Raise the oven temperature to 350º and bake for an additional 10 minutes. Invert pan immediately when removing from the oven, and let the cake cool completely before removing from the pan. Dust cooled cake with confectioner’s sugar. Serves 16-20.

Number Of Servings:
Number Of Servings:
16-20

 

 

 

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