LEMON CHIFFON CAKE WITH LEMON ICING
1 cup plus 2 tablespoons sifted cake flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup salad oil
2 egg yolks
1/4 cup plus 2 tablespoons cold water
1 teaspoon vanilla
1 teaspoon grated lemon peel
1/2 cup (4) egg whites
1/4 teaspoon cream of tartar
Sift
flour, sugar, baking powder, and salt into mixing bowl; make well in dry
ingredients.
In this order, add salad oil, egg yolks, water, vanilla, and grated lemon peel.
Beat
until satin smooth. Combine egg whites and cream of tartar. Beat until very
stiff
peaks form. Pour egg-yolk batter in thin stream over entire surface of egg
whites,
gently cutting and folding just until blended. Bake in ungreased 8 x 8 x 2 or 9
x
9 x 2 inch pan in moderate oven (350 degrees) 30 to 35 minutes.
For
a 2-layer cake, use the following for filling: 3/4 cup sugar, 2 tablespoons
cornstarch,
dash salt, 1 slightly beaten egg yolk, 3/4 cup water, 3 tablespoons lemon juice,
1 teaspoon grated lemon peel, 1 tablespoons butter. Mix sugar, cornstarch, and
salt;
add egg yolk, water, and lemon juice; cook in double boiler until thick,
stirring
occasionally. Remove from heat and mix in lemon peel and butter. Cover the
surface
of pudding with plastic wrap and refrigerate until chilled through. Spread
between
layers of lemon chiffon cake and drizzle top with glaze. Keep leftovers in
fridge.
Glaze:
Combine 1 cup powdered sugar and the juice of one large lemon in a microwave
container.
Microwave 1-1/2 minutes on high. Allow to stand 3-4 minutes. Pour glaze over
cake
while the cake is still hot from the oven. (if using just the glaze, cake need
not
be refrigerated). Enjoy.
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