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Lemon Chiffon Cake Recipe

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This recipe for Lemon Chiffon Cake, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 C Flour
1 1/2 C Sugar
1 T Baking Powder
1 t Salt
3/4 C water
7 Egg Yolks
1/2 C Oil
Grated Zest of 2 Lemons
2 t Vanilla
8 Egg Whites
1/2 t Cream of Tartar

1 1/2 C Confectioners Sugar
2 T + 1t Lemon Juice
2 T Melted Butter
1 t Grated Lemon Zest

Preheat 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 an 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 1/2 of the beaten whites into the batter mixture with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10" cake tube pan.

Bake 1 hour or until the top springs.

Remove and immediately invert the cake, still in the pan, onto the neck of a wine bottle or large funnel. Cool completely.

To make the icing in a medium bowl whisk together the 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 te icing on top of the cake allowing some of the thin glaze to drip down the sides.

Number Of Servings:
Number Of Servings:
12 servings (1 Cake)
Preparation Time:
Preparation Time:
2 hours




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