Lemon Chiffon Cake
Lemon Chiffon Cake is an impressive dinner. Made with 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 1 tbsp. baking powder, 1/2 tsp. salt and 6 egg yolks, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Into large mixer bowl, sift flour, sugar, baking powder and salt.
Make well in center; add egg yolks, corn oil, water, lemon rind and juice.
With mixer at medium speed, beat until smooth.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until very stiff peaks form.
Gently fold egg whites into batter.
Bake in ungreased tube pan in 325Β° oven 65 to 70 minutes or until cake springs back when lightly touched.
Immediately invert pan over bottle or funnel.
Cool completely.
Remove from pan.
If desired, glaze with Lemon Glaze and garnish with thin strips of lemon rind.
π· Perfect Pairings
Complete your meal with these
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