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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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test 1 of new lemon chiffon cake recipe, with modifications Ingredients:
7 eggs, separated |
2 cups all-purpose flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup water |
1/2 cup vegetable oil |
4 teaspoons lemon peel, grated |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
1/3 cup butter, softened |
3 cups confectioners' sugar |
4 1/2 teaspoons lemon peel, grated |
1/4 teaspoon salt |
1/4 cup lemon juice |
1/4 cup water |
Directions:
1. 5 lemons should be sufficient, used 8 and way too much.
2. let eggs stand at room temp for 30 minutes.
3. crack and separate the eggs.
4. Whisk the yoks, water, oil, lemon peel and vanilla. Add to dry ingredients (flour, sugar, baking powder and salt). Beat until well blended.
5. Pour into large bowl (will need to fold in the eggs whites).
6. clean the mixing bowl and which the eggs and cream of tartar until soft peaks form. fold into the batter.
7. In Angel food pan, cut parchment for the bottom (it stuck and tore coming out. Ungreased. After spooning in, drop twice and use a knife so no air pockets.
8. Place button on stove to soften.
9. bake on lowest rack at 325 for 50 minutes. Invert and cool for 1 hour.
10. Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop. Added some water and don't forget the salt. maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.
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