Lemon Chiffon Cake

By Dianne_H

Ingredients

• 1/2 cup oil
• 2 1/4 cups cake flour
• 1 cup sugar
• 1 tsp salt
• 3 tsp baking powder
• 5 egg yolks
• 1/4 cup lemon juice
• 1/2 cup water
• 2 tsp lemon rind
• 8 or 9 egg whites (enough for 1 cup)
• 1/2 tsp cream of tartar
• 1/2 cup sugar

Preparation

Step 1

Sift flour, 1 cup sugar, salt and baking powder into a mixing bowl. Make a hollow in the dry ingredients and add the oil. Then add in order the yolks, lemon juice, water and lemon rind. Beat with a spoon until smooth. Put the egg whites into a large bowl. Add cream of tartar. Beat until stiff. Add 1/2 cup sugar gradually to egg whites. Beat until meringue is just stiff enough to not slide when the bowl is inverted. Pour egg yolk mixture over meringue. Gently fold until well belended. Pour in ungreased 10 inch tube pan. Bake at 325 degrees for 1 hour 10 minutes. Invert pan until the cake is cool.