Heavenly Lemon Chiffon Cake
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Steps
Set oven to 325 degrees.
Prepare an ungreased 10-inch tube pan.
In a large bowl , sift together flour , baking powder and salt , then sift one more time , then beat in oil , egg yolks , 1 / 4 cup plus 3 tablespoons lemon juice , water and lemon peel with an electric mixer at low speed for about 3 minutes.
In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
Fold in about 1 / 4 of the whites into the batter to lighten , the gently fold in the remaining whites.
Pour the batter into the ungreased tube pan.
Tap on the counter to release any air pockets.
Bake for about 1-1 / 4 hours , or until the cake is springy to the touch.
Immediately invert cake in pan over neck of a bottle.
Cool the cake completely while inverted.
Remove the cake from the bottle and place on the counter.
Run a knife around the edges of the pan to loosen cake.
Transfer the cake to a serving plate.
Dust with powdered sugar.
Ingredients
cake flour, sugar, baking powder, salt, vegetable oil, eggs, fresh lemon juice, water, lemon peel, cream of tartar, powdered sugar