Sunny Chiffon Cake with Lemon Glaze Servings: 12
Cake: 2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup cold water 1/2 cup extra virgin olive oil* 7 egg yolks, beaten 1 teaspoon vanilla extract 2 teaspoons grated lemon peel 7 egg whites 1/2 teaspoon cream of tartar Lemon Glaze: 1/2 stick unsalted butter (4 tablespoons) 2 cups powdered sugar 1-2 tablespoons fresh lemon juice zest of 1 lemon 1/8 teaspoon salt 1 teaspoon vanilla extract 2-4 tablespoons water (if needed to thin out the glaze) For Garnish: (optional), lemon slices and mint sprigs. Pre-heat oven to 325 degrees F. Combine flour, sugar, baking powder, and salt in electric mixer bowl. Add water, oil, beaten egg yolks, vanilla extract, and lemon peel. Attach bowl and wire whip to mixer. Turn mixer to medium and beat 1 minute, scrape bowl, continue to mix on medium speed and beat another 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip. Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn mixer to medium- high speed and whip 2 to 2 1/2 minutes, or until egg whites are stiff but not dry. Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended. Line the bottom of a 10-inch tube pan with parchment paper or waxed paper. Pour batter into pan.Bake at 325 degrees F for 60-65 minutes, or until top springs back when lightly touched, and a toothpick inserted in the center comes out clean. Remove cake from oven, and invert (while still in pan) onto a cooling rack. Let cool completely in pan upside down for 1 to 1 and a half hours. Turn pan right-side up and take a thin knife and slide it around the cake to detach it from the pan, pressing the knife against the pan to avoid tearing the cake. Using the same technique, detach the cake from the center tube. Pull the tube upward to remove the cake from the pan sides. Slide the knife under the cake to detach it from the bottom. Invert, and allow the cake to drop onto your hand, a rack, or a serving platter. Invert again, right side up, on a rack to cool completely before glazing the cake. To Make The Icing: Melt the butter in the top of a double boiler over low heat. Remove from heat and stir in the powdered sugar, lemon juice, lemon zest and salt. Return the pan to heat and cook over barely simmering water for 5 minutes, stirring occasionally. Remove pan from heat and add vanilla extract. Add 2-4 tablespoons of water to glaze, if needed, to thin it out. Beat mixture with hand mixer or an electric stand mixer until cool. Drizzle or spread over cake. Let glaze set on cake before serving. If desired, decorate cake with lemon slices and mint sprigs. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
