Free Recipe Lemon Chiffon Cake 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Lemon Chiffon Cake 2 Recipe
2 c Flour or 2-1/4 c. Softasilk
-cake flour
1-1/2 c Sugar
3 ts Baking powder
1 ts Salt
3/4 c Cold water
1/2 c Vegetable oil
2 ts Vanilla
2 ts Grated lemon peel
7 Egg yolks; (for all pourpose
-flour-or 5 egg yolk for
-cake flour)
1 c Egg whites – about 8
1/2 ts Cream of tarter
Lemon Chiffon Cake 2 Preparation
Move oven rack to lowest position. Heat oven to 325 Mix flour, sugar, baking powder and salt in large bowl. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mexture over beaten egg whites, folding with rubber spatula just until blended. Pour into uncreased angel food cake pan (tube pan), 10×4 inches. Bake about 1 hour 15 minutes or til top springs back when toughed lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or til cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan. Serves 16 Posted to Bakery-Shoppe Digest by Hatch Batch <gremhog@centuryinter.net> on Feb 05, 1998
Cooking Temperature:
Recipe Serves: 1
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