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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy! Ingredients:
1 1/2 cups cake flour |
1 1/2 cups sugar, divided |
1/2 teaspoon salt |
1 teaspoon cream of tartar |
9 eggs (separated) |
1/2 cup water |
1/2 cup oil |
1 teaspoon lemon extract |
1 tablespoon baking powder |
Directions:
1. Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
2. Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
3. In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
4. Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
5. Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
6. Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).
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