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Volume III
February 25, 2011

Weekly Home / Recipe Center

Lemon Chiffon Cake

Serves 12


2 cups all-purpose or 2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon grated lemon peel
7 large eggs yolks (with all purpose flour) or 5 large egg yolks (with cake flour)
1 cup large egg white (about 8)
1/2 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.

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.

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