LEMON CHIFFON CAKE

By mz0926

Jen Castle of the Hell's Backbone Grill in Boulder, Utah
Earned her a blue ribbon at eh Coconino County fair in Flagstaff, AZ

Ingredients

• 2 CUPS FLOUR
• 1 1/2 CUPS SUGAR
• 1 TBSP. BAKING POWDER
• 1 tsp. SALT
• 3/4 CUP WATER
• 7 EGG YOLKS
• 1/2 CUP VEGETABLE OIL
• GRATED ZEST OF 2 LEMONS
• 2 tsp. VANILLA
• 1 tsp. LEMON EXTRACT
• 8 EGG WHITES
• 1/2 tsp.CREAM OF TARTAR
• 1 1/2 CUPS CONFECTIONERS' SUGAR
• 2 TBSP. PLUS 1 tsp. FRESH LEMON JUICE
• 2 TBSP. MELTED BUTTER
• 1 tsp. GRATED LEMON ZEST

Details

Servings 12

Preparation

Step 1

NOTE: HAVE YOUR EGGS AT ROOM TEMPERATURE!!! TAKE OUT MORE EGGS THAN NECESSARY ALLOWING FOR BREAKAGE!

Preheat the oven to 325 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest, vanilla and lemon extract. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10" tube pan.

Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely.

In a medium bowl, whisk together the remaining ingredients until smooth.

Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.