Lemon Chifon Cake Prep: 20min; Bake: 1 1/4 hour; Cool: 2hr Makes 16 servings 2 cups all-purpose flour or 2 1/4 cups 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 large egg yolks (with all-purpose flour) or 5 large egg yolks (with cake flour) 1 cup lage egg whites (about 8) 1/2 teaspoon cream of tartar Citrus Glaze (below), if desired 1. Move oven rack to lowest position. Heat oven to 325 degrees 2. Mix flour, sugar, baking powder and salt in large wbowl. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth 3. 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 4. Beat 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 about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan 5. Spread or drizzle top of cake with Citrus Glaze *If using self-rising flour, omit baking powder and salt 1 Serving: Calories 220 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 95mg; Sodium 250mg; Carbohydrate 31g (Dietary Fiber 0g); Protein 4g Citrus Glaze Stir 1/2 teaspoon grated lemon, orange, lime or grapefruit peel into melted margarine. Substitute lemon, orange, lime or grapefruit juice for the vanilla and hot water
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