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Lemon Chiffon Cake Recipe

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This recipe for Lemon Chiffon Cake, by , is from The Krzyzewski 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!
Contributor:  
Contributor:  
Lisa Krzyzewski
Category:
Category:
Ingredients:  
Ingredients:  
Grand Union Lemon Cake Mix (18 ½ oz)
1 egg
1 ¼ c water
4 egg whites
¼ tsp cream of tartar
Directions:
Directions:
Preheat oven to 325º. Prepare cake mix according to pkg but use 1 egg instead of 2. Separately, beat 4 egg whites with cream of tartar until stiff and form peaks. Fold cake batter into beaten egg whites just until blended. Pour into ungreased 10 x 4 inch angel food cake pan. Bake 60 min or until batter in cracks of top of cake is dry. Do not open oven until near end of baking time. Invert cake in pan and allow to cool completely before removing from pan. 1 ½ to 2 hrs. Loosen sides and middle of cake pan from cake with a knife.
Number Of Servings:
Number Of Servings:
12

 

 

 

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