Grandma Jacobson’s Chiffon Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
8 eggs, separated
½ tsp cream of tarter
1/2 cup oil
¾ cup water
2 cup flour
1 ½ cup sugar
2 tsp baking powder
1 lemon (zest)
1 tsp vanilla
LEMON GLAZE
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
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Directions: |
Directions:Separate 8 eggs and beat whites with cream of tarter until you get stiff peaks. Beat yolks and other ingredients well and fold into stiff whites. Add the zest of 1 lemon. Bake 325 for 60-70 min. Cover with lemon glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving. |
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Personal
Notes: |
Personal
Notes: The picture is of Irene Elizbeth Coleman Jacobson, or Grandma Jacobson. She is Papa Jacobson (Coleman William Jacobson's) mother. This picture was taken in about 1966, when she was about 55 years old.
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