Recipe by Chilicat
My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!
Top Review by **Tinkerbell**
I was looking for a chiffon cake & knew I had to make this one after reading the recipe intro. What a wonderful story & thanks for sharing it! We loved the prominent lemon flavor. Quite often it's only just a hint of lemon in something like this, but not here! I frosted it with a basic chocolate frosting & a sprinkle of coconut but next time I'll make a lemon cream cheese frosting instead to compliment the lemon cake. What a winner this is! It baked up perfectly in the 45 minutes stated. The instructions don't suggest hanging the cake upside down but when it started to sink I turned it over & hung it on a bottle of Worcesterschire sauce & it cooled without sinking further. We really enjoyed this cake. Thanks for sharing, Chilicat! Made for New Kids on the Block tag game.
- 1 1⁄2 cups cake flour
- 1 1⁄2 cups sugar, divided
- 1⁄2 teaspoon salt
- 1 teaspoon cream of tartar
- 9 eggs (separated)
- 1⁄2 cup water
- 1⁄2 cup oil
- 1 teaspoon lemon extract
- 1 tablespoon baking powder
Directions See How It's Made
- Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
- Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
- In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
- Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
- Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
- Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).