Lemon Chiffon Cake

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Several years ago a friend asked me to make a cake for her daughters birthday party at school. She mentioned that her daughter likes a light lemony flavor so I decided on this Lemon Chiffon that I found here. I made the first one just like the recipe but have since changed it up a bit by using some cake flour instead of all All Purpose flour and omitting the sweet glaze for a wonderfully light and yummy treat.

More recently I used this cake for my husbands birthday treat and made it into a trifle with blueberries and real whipped cream. It was delicious. The cake is a treat just by itself, too.

Preheat oven to 325°.

Adapted from Tablespoon.com
Ingredients:
1 cup cake flour
1 cup + 2 Tablespoons AP flour (Gold Medal)
1½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
½ cup oil
2 teaspoons vanilla
2 teaspoons lemon zest
7 egg yolks
1¼ cups egg whites
2/3 teaspoon cream of tartar

My oven rack is normally in the middle position. Move it down one for this cake.

In a large bowl, mix flours, sugar, baking powder, and salt. Beat in cold water, oil, lemon zest, and yolks until smooth. Set aside.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually pour the yolk mixture over beaten egg whites, folding with a rubber spatula just until blended. Pour into an ungreased 10 inch angel food cake pan.

Bake 1 hour and 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down on a funnel or bottle.


Allow to cool completely (2 hours or more) before cutting around the edge with a long, thin, sharp knife.


Turn upside down over a serving plate and remove the pan.



the one from 2010 made with the original recipe with glaze included

Enjoy!

~Be Blessed!~

Comments

  1. GinaMay 11, 2012 at 1:46 PM

    What a beautiful cake! I love a simple cake like this.

    ReplyDelete
  2. Betsy BrockMay 11, 2012 at 10:23 PM

    yum! I love how it completely fills the pan when it's done baking! It looks wonderful!

    ReplyDelete
  3. UnknownMay 12, 2012 at 2:43 PM

    My mom used to make a cake like this and it was wonderful. Thanks for bringing back sweet memories! I bet this is so delicious with fresh fruit - thanks!

    ReplyDelete
  4. Georgia | The Comfort of CookingMay 14, 2012 at 12:01 PM

    Your cake looks amazing, Martha! Great job on it. Funny that you use that trick for inverting the cake, too! It works like a charm!

    ReplyDelete
  5. PamMay 14, 2012 at 2:03 PM

    It looks pretty and so delicious!

    ReplyDelete
  6. AnonymousMay 15, 2012 at 6:10 PM

    What a beautiful cake!! so light and pretty - I LOVE lemon chiffon cake - just so delicious!
    Mary x

    ReplyDelete

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