Wednesday, July 7, 2010

Lemon Chiffon Cake

  • 2 cups sifted Gold Medal flour
  • 1/2 cup vegetable oil (Crisco)
  • 1 cup egg whites
  • 1 1/2 cups sugar
  • 7 egg yolks
  • 3/4 cup cold water
  • 3 tablespoons grated lemon rind
  • 1/2 teaspoon cream of tartar

Sift flour and sugar into bowl. Make a well and add oil, egg yolks, water and lemon rind. Beat with spoon until smooth.

Measure egg whites and cream of tartar. Beat until stiff. Pour egg yolk mixture gradually over egg whites, folding until blended. Don't stir. Pour into ungreased tube pan.

Bake 55 minutes at 325 degrees F, then increase to 350 degrees F and bake 15 minutes longer. Frost with Lemon Frosting.

Lemon Frosting:
1 box sifted confectioners' sugar
1 stick (1/2 cup) butter or margarine
Grated rind of lemon juice of lemon


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