|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Lemon Chiffon Cake |
|
Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon Chiffon Cake recipe on the web!!Prep: 20 min; Bake: 1 hr 15 min; Cool: 2 hr Chiffon cake combines the lightness of angel food with the richness of a layer cake. _ cups all-purpose or 2 1/4 cups cake flour _ 1/2 cups sugar _ teaspoons baking powder _ teaspoon salt ___ cup cold water ___ cup vegetable oil 2 teaspoons vanilla extract _ tablespoon grated lemon peel _ large eggs yolks (with all purpose flour) or 5 large egg yolks (with cake flour) _ cup large egg whites (about 8) ___ teaspoon cream of tartar Lemon Glaze (see recipe), if desired 1. Move oven rack to lowest position. Heat oven to 325°. 2. Mix flour, sugar, baking powder and salt in large bowl. Beat in water, oil, vanilla, lemon peel and egg yolks with electric mixer on low speed until smooth. 3. With clean beaters, beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10 X 4 inches. 4. 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 about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan. 5. Spread Lemon Glaze over top of cake, allowing some to drizzle down side. *If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Serving Calories 295 (Calories from Fat 108); Fat 12g (Saturated 2g); Cholesterol 125mg; Sodium 360mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 6g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 8% DIET EXCHANGES:; 2 Starch; 1 Fruit; 1 Fat Orange Chiffon Cake: Omit vanilla. Substitute 2 tablespoons grated orange peel for the lemon peel. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
