Be the first to This chiffon cake is made with beaten egg whites, vanilla, and lemon peel for flavoring.
Cook Time: 55 minutes
Ingredients:
- 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
Preparation:
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.
More Lemon Cake Recipes
Lemon Pudding Cake
Lemon Pound Cake Loaf
Lemon Pudding Cake
Sue's Lemon Pudding Cake Pie
Lemon Cake with Lemon Frosting
Lemon Poppy Seed Cake
Sour Cream Lemon Cake
Lemon Sponge Cake
Lemon Sauce
Blueberry Lemon Pudding Cake
Citrus Cakes
Sponge Cakes
Lemon Pies
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
Dessert Sauce Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
