Lemon Chiffon Cake

(from largomason’s recipe box)

Ingredients

  • 8 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1 2/3 cup (11 2/3 ounces) granulated sugar, divided
  • 2 cups (10 ounces) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canola oil
  • 3 tablespoons zest and 5 tablespoons juice from about 3 lemons
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting

Directions

  1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Using mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increases speed to medium-high and beat until beginning to form soft peak. Slowly add 1/3 cup sugar and continue to whip to stiff but not dry peak, about 3 minutes. Transfer meringue to a large bowl.

  2. Using same unwashed mixer fitted with whip attachment, combine remaining 1 1/3 cups sugar, flour, baking powder, salt, and baking soda on low speed, about 30 seconds.

  3. Add yolks, oil, 1/3 cup water, lemon juice, zest, and vanilla. Increase speed to medium and beat until thoroughly combined, about 1 minute.

  4. Remove bowl from mixer, making sure to scrape all the zest from the beaters. Gently fold in egg white meringue in three stages until just combined. Pour into ungreased 10-inch tube pan and bake until golden, just set, and a skewer inserted into the center comes out clean, about 1 hour.

  5. Transfer pan to cool on wire rack until completely cool, about 2 hours. Run knife along inside edges of pan and invert cake onto serving plate.

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