Lemon Chiffon Cake

Taste a recipe classic! Feeling nostalgic is a natural side effect of enjoying each light, refreshing lemon-flavored bite. MORE+ LESS-

By Betty Crocker Kitchens

September 28, 2006

Ingredients

cups Gold Medal™ all-purpose flour

1 1/2

cups granulated sugar

teaspoons baking powder

teaspoon salt

3/4

cup cold water

1/2

cup vegetable oil

teaspoons vanilla

teaspoons grated lemon peel

egg yolks

cup egg whites (8 eggs)

1/2

teaspoon cream of tartar

1/3

cup butter or margarine

cups powdered sugar

1/2

teaspoon grated lemon peel

to 4 tablespoons hot lemon juice

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1

Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.
2

In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
3

Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.
4

In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
Be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.