Lemon Chiffon Cake 2 cups Gold Medal all-purpose flour* or 2 1/4 cups Softasilk cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup cold water 1/2 cup vegetable oil 2 teaspoons vanilla 2 teaspoons grated lemon peel 7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour) 1 cup egg whites (about 8) 1/2 teaspoon cream of tartar
Lemon Glaze (below) Move oven rack to lowest position. Heat oven to 325 F. Mix flour, sugar, baking powder and salt in large bowl. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth. Beat egg whites and cream of tartar in large bowl 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 angel food cake pan (tube pan), 10x4 inches. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. (such as a glass wine bottle or coca cola bottle). Let hang about 2 hours or until cake is completely cool. Loosen side of cake with k nife or long, metal spatula; remove from pan. Spread Lemon Glaze over top of cake, allowing some to drizzle down side. Lemon Glaze 1/3 cup butter or margarine 1/2 teaspoon grated lemon peel 2 cups powdered sugar 3 to 4 tablespoons lemon juice Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir in lemon peel and powdered sugar. Stir in lemon juice, one tablespoon at a time, until smooth and consistency of thick syrup. *If using self-rising flour, omit baking powder and salt. Makes 16 servings ____________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com ome Page This recipe displayed with permission from General Mills, Inc. Try this : http://www.backofthebox.com/recipes/cakes/lemon-chiffon-cake-g.html There is also a picture. bonhealey <[EMAIL PROTECTED]> wrote: When my great-grandmother passed away, she took her recipe for her wonderful Lemon Chiffon Cake with her. My grandpa loves this recipe and I would really like to duplicate it (or at least get as close as humanly possible) for the next time I see him. Any help would be appreciated. Hers was very lemony, but not sour or bitter in any way. It really had a nice balance. Thank you! The greatness of a nation can be determined by how they treat their animals....Ghandi "A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth." ~ It's not an over-population problem; it's an owner irresponsibility problem. "STOP THE KILLING; BE A RESPONSIBLE OWNER; TRAIN YOUR PET - KEEP YOUR PET" --------------------------------- Never Miss an Email Stay connected with Yahoo! Mail on your mobile. Get started! [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
