Lemon Chiffon Cake - a podcast by Rockin Ronnie
from 2009-09-08T18:34
DELUXE!, which was contributed by my friend Jennifer Wah. In response
to a reader request, I'm sharing it here:
Lemon Chiffon Cake
2 cups flour
1 1/4 cups white sugar
1 Tbsp. baking powder
1 tsp. sea salt
1/2 cup safflower oil
7 unbeaten egg yolks
3/4 cup fresh-squeezed lemon juice
2 Tbsp. grated lemon zest
1 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
Oven: 325°
Separate eggs, putting whites in a metal bowl and yolks into a large pyrex measuring cup.
Beat whites until soft peaks form, then add cream of tartar and continue beating until very stiff peaks form. Set aside.
To the unbeaten egg yolks in the large pyrex measuring cup, add oil, juice(s), zest and vanilla.
Into a large bowl, measure flour, sugar, baking powder and salt. Make a well in the centre.
Add egg yolk mixture to flour mixture and beat until smooth.
Using a spatula, very gently fold the beaten egg whites into the flour-sugar mixture.
Pour batter into an ungreased 25 cm (10”) tube pan and bake for 1 – 1/14/ hours.
Invert pan and allow cake to cool before running a knife around the inside of the pan and inverting onto a serving plate.
Top with Lemon Glaze.
Lemon Glaze
2 Tbsp. butter, room temperature
Pinch of salt
Grated zest of 1 lemon (make sure zest is very fine for glaze)
3 cups icing sugar, sifted
1/4 cup fresh-squeezed lemon juice
Using a mixer, beat butter, sugar, salt and zest until combined.
Gradually add lemon juice until it’s the consistency you want it to be,
adding more sugar or lemon juice if needed to get it just right.
Drizzle over cake and let it run down the sides, or use a knife to help
spread it evenly and glaze the whole cake, if you prefer. Garnish with
lemon and orange crescents.
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