lemon chiffon cake |
2 1/4 cups. flour |
1 1/2 cups. sugar |
1 tablespoon. baking powder |
1 teaspoon. salt |
1/2 cup. vegetable oil |
6 egg yolks |
3/4 cup. cold-water |
2 teaspoon. lemon juice |
1 teaspoon. lemon rind |
6 egg whites |
1/2 teaspoon. cream of tartar |
sift flour. add sugar, baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly. |
in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily. |
lemon frosting |
2 cups. confectioner's sugar |
1/4 cup. soft butter |
1 teaspoon. milk, more if necessary |
grated rind and juice of 1 lemon |
grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake |
tip decorate with sprigs of mint for color. |
