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Lemon Chiffon Cake


This chiffon cake is made with beaten egg whites, vanilla, and lemon peel for flavoring.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon peel
  • 1 cup egg whites (about 8 to 10)
  • 1/2 teaspoon cream of tartar


Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325° for 55 minutes. Increase heat to 350° and cook 10 minutes longer. Invert pan; cool. Frost with seven minute frosting, fluffy frosting, or your favorite.

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