Lemon Chiffon Cake

Tessa Pasquill

By
@tessac726

This is very light, but rich cake. Its very versatile as you do not have to stick to using lemon if you do not wish. Pretty much any citrus fruit will yield a yummy cake!
I found this recipe in a magazine and found it has quite a history. It was first developed in 1927 by an insurance salesman, Harry Baker, in Los Angeles. He only made this cake upon request and kept the ingredients secret for 20 years.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

LEMON CHIFFON CAKE

2 c
all purpose flour
1 1/2 c
sugar
3 tsp
baking powder
1 tsp
salt
1/2 c
vegetable oil
7
egg yolks
7
egg whites
3/4 c
cold water
2 tsp
grated lemon peel
2 tsp
vanilla extract
1/2 tsp
cream of tartar

LEMON BUTTER FROSTING

1/3 c
butter, room temperature
3 c
powdered sugar
1/2 tsp
grated lemon peel
2 Tbsp
lemon juice, fresh

Directions Step-By-Step

1
FOR THE CAKE: Pre-heat oven to 325F. Mix flour, sugar, baking powder and salt in a bowl.
2
Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla extract. Beat with spoon until smooth.
3
Beat egg whites and cream of tartar in large mixing bowl on high until stiff peaks form.
4
Pour about 1/4 of the egg yolk mixture at a time over the beaten egg whites. Gently fold in by cutting down through the center of the whites, along the bottom and up the side, until mixtures are blended.
5
Pour mixture into a lightly greased tube pan. Bake until top springs back when lightly touched. Turn pan upside down while the cake cools. Remove from pan and frost with lemon butter frosting (instructions below)
6
LEMON BUTTER FROSTING: Mix softened butter and powdered sugar. Then beat in the grated lemon peel and lemon juice until it is at a spreading consistency.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #lemon, #chiffon