Prep 25 mins
Cook 50 mins
A moist, airy cake. Grand Prize recipe from Taste of Home.
Make and share this Lemon Chiffon Cake recipe from Food.com.
- 7 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 vegetable 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
- 4 1⁄2 teaspoons grated lemon peel
- 1 dash salt
- 1⁄4 cup lemon juice
- Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
- In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
- Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
This cake could be much lighter if cake flour (sifted before measuring) was used. All purpose does not give chiffon type cakes a nice texture and nor do they rise as well. Also, I never grease my pan for this type of cake. I invert it and allow it to hang until cold and then ease it out of the pan. This has always worked for me.
This cake is so light and refreshing! It rose up perfectly. I would have enjoyed the cake with a sprinkle of powered sugar but the lemon frosting made it even more wonderful.
This cake did not rise enough. It is more of a regular batter cake. It is very tasty, but I could have made a regular lemon cake with a lot fewer eggs. I made it exactly as was written and sub. vinegar for the cream of tartar.That was the only difference and would not have made the cake rise less, as you can use either lemon juice or vinegar as a sub. for cream of tartar. I made the icing and it is quite tasty and very lemony in flavor. This is a birthday cake for my pastors' wife, so am a bit disappointed in the results. Thankyou for posting, but will try another one next time.