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LEMON CHIFFON CAKE Recipe

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This recipe for LEMON CHIFFON CAKE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 C flour
1 1/2 C sugar
1 T baking powder
1 tsp salt
3/4 cup water
7 egg yolks
1/2 C vegetable oil
grated zest of 2 lemons
2 tsp vanilla extract
8 egg whites
1/2 tsp cream of tartar

Glaze
1 1/2 C confectioners sugar
2 T plus 1 tsp lemon juice
2 T melted butter
1 tsp grated lemon zest

Directions:
Directions:
Preheat the oven to 325. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an un greased 10-inch tube pan. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely. In a medium bowl, whisk together the remaining ingredients until smooth. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

 

 

 

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