As if we needed a reason to eat cake! But it's always nice... Celebrate National Lemon Chiffon Cake Day with this lemon-icious recipe.
Lemon Chiffon Cake
Adapted from Epicurious.com
2 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
8 eggs, separated
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup water 2 1/2 tablespoons grated lemon peel
1/2 teaspoon cream of tarter
Powdered sugar
Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.
Photos by: Jenny Faber, Istelleinad
Comments
March 29, 2011
That cake in the photograph looks nothing like what the recipe is saying...????How do you make that cake in the photograph? That looks suspiciously like coconut on top of that cake..what intrigues me is what that is between the layers..(No Tube either)
March 29, 2011
I have to agree with Suzanne's comment. Why does the cake look as if it is frosted andcut in half and filled, however the recipe does not mention any of this. Sounds delicious, but I am somewhat leary of the recipe now.
Liz
March 29, 2011
Yes, ladies, you are correct. The photo featured is decorated differently from the recipe. It is a lemon chiffon cake but is accented with coconut. Sorry for the confusion! I'll swap out the photos to be more clear :)