Heavenly Lemon Chiffon Cake

Submitted by Kittencalrecipezazz

"This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 12

ingredients

• 2 cups sifted cake flour
• 1 1⁄2 cups sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup vegetable oil
• 8 large eggs, separated
• 1⁄4 cup fresh lemon juice
• 3 tablespoons fresh lemon juice
• 1⁄4 cup water, room temperature
• 3 tablespoons grated lemon peel
• 1⁄2 teaspoon cream of tartar
• powdered sugar

directions

1. Set oven to 325 degrees.
2. Prepare an ungreased 10-inch tube pan.
3. In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
4. In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
5. Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
6. Pour the batter into the ungreased tube pan.
7. Tap on the counter to release any air pockets.
8. Bake for about 1-1/4 hours, or until the cake is springy to the touch.
9. Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
10. Cool the cake completely while inverted.
11. Remove the cake from the bottle and place on the counter.
12. Run a knife around the edges of the pan to loosen cake.
13. Transfer the cake to a serving plate.
14. Dust with powdered sugar.

Reviews

[Kimberly H.]

Sugar is listed in the ingredients but was not included in the directions. Unfortunately, after folding my batter together, I tasted it and knew it was missing something. I tried to add the sugar at the end, but it ruined the batter. I would like to try to make this cake again - please can you share when/where to add the sugar in the directions?