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Lemon Chiffon Cake

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Rate this recipe 4.6/5 (30 Votes)

Ingredients

  • LEMON FROSTING:
  • 7 Eggland's Best Eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • Dash salt

Details

Servings 12
Preparation time 25mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1


Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 - 2 hours.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.

1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.
Directions

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