"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lemon Chiffon Cake Recipe

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

Contributor:  
Contributor:  
Shirley Taradash
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 extra large egg white
cup cooking oil
tsp. cream of tarter
5 unbeaten egg yolks
2 1/2 cup sifted flour
grated rind of one lemon
1 cups sugar
juice of the lemon plus 2 tbsp. of concentrated lemon juice plus enough water to 3/4 cup
3 tsp. baking powder
1 tsp. salt

Directions:
Directions:
Sift flour sugar, baking powder and salt into a mixing bowl. Make a well in the dry ingredients. Beat the egg whites with cream of tarter until very stiff. Grate lemon and prepare lemon mixture. Add in order oil, egg yolks, juice and rind. Mix with wooden spoon until smooth. Pour egg yolk mixture gradually over stiff beaten eggs whites. Fold gently until will blended. Pour into ungreased 10 inch tube pan. Bake at 325 for 60 minutes or until cake tests dry. Turn upside down on a bottle to cool.

 

 

 

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