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Lemon Chiffon Cake

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READ REVIEWS ()

1 hr 15 mins total
15 mins prep

Recipe Filed Under
Baking, Dessert, Cake, Easter, Birthday, Bridal Shower, Mother's Day, Baby Shower, Housewarming, Church Supper, Entertaining, Cocktail Party, Potluck

Provided By: Jean Anderson

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"Light as angel food, rich as butter cake." That’s how Betty Crocker launched chiffon cake some 60 years ago, a recipe developed even earlier by a Los Angeles insurance salesman/hobby cook who kept it secret until Betty Crocker "showed him the money." Today there are endless variations on the theme, many of them sold by the box. For me this almost-as-easy from-scratch recipe is superior.

Ingredients

Serves:

2 1/4 cups sifted cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup vegetable or corn oil

5 large eggs, separated and at room temperature, PLUS 2 large egg whites

3/4 cup cold water

finely grated zest from 2 medium-size lemons

1 tablespoon fresh lemon juice

1 teaspoon each vanilla and lemon extracts

1/4 teaspoon cream of tartar

Directions

Preheat oven to 325°F.

Whisk flour, sugar, baking powder, and salt together thoroughly in a large bowl and make a well in the middle.

Combine oil, egg yolks, water, lemon zest and juice, vanilla and lemon extracts, pour into well, and whisk until nearly smooth -- no matter if a few small lumps remain.

Beat all 7 egg whites with cream of tartar in large electric mixer bowl at high speed to fairly stiff peaks with plenty of sheen.

Using a large rubber spatula, gently fold one-fourth beaten whites into batter to lighten it. Now fold in remaining whites, using the lightest possible touch at the same time making sure no streaks of yellow remain. If you over-mix, cake won’t rise properly and texture will be coarse.

Pour batter into an ungreased 10-inch tube pan and rap several times on counter to expel large air bubbles. Bake on middle oven rack 55 minutes. Raise oven temperature to 350° F. and bake 10 minutes longer until cake is nicely browned and pulls from sides of pan.

Invert cake at once and cool to room temperature in upside-down pan.

Loosen cake well around edge and central tube, then bang pan sharply several times on counter to free cake, and invert on cake plate.

To serve, cut into large wedges using a sharp serrated knife and see-saw motion. No frosting needed though a topping of sliced fresh peaches or strawberries wouldn’t be amiss.