Recipe by Courtly
A moist, airy cake. Grand Prize recipe from Taste of Home.
Top Review by waynejohn1234
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.
- 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
Directions See How It's Made
- 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.