LEMON CHIFFON CAKE

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20 min Prep
3 hr 35 min Total
Pie Iconb
16 Servings

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Taste a recipe classic! Feeling nostalgic is a natural side effect of enjoying each light, refreshing lemon-flavored bite.


Ingredient List
    Cake
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon3/4 cup cold water
  • Small check mark in a circle icon1/2 cup vegetable oil
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon2 teaspoons grated lemon peel
  • Small check mark in a circle icon7 egg yolks
  • Small check mark in a circle icon1 cup egg whites (8 eggs)
  • Small check mark in a circle icon1/2 teaspoon cream of tartar
    Lemon Glaze
  • Small check mark in a circle icon1/3 cup butter or margarine
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon1/2 teaspoon grated lemon peel
  • Small check mark in a circle icon2 to 4 tablespoons hot lemon juice
Preparation
  1. Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.
  2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
  3. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.
  4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.
Tips
  • Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
  • Be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.