Diana's Desserts - www.dianasdesserts.com

Spring Lemon Chiffon Cake

Servings: 16
Taste a recipe classic! Feeling nostalgic is a natural side effect of enjoying each light, refreshing lemon-flavored bite.

2 cups all-purpose 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
2 teaspoons grated lemon peel
7 or 5 egg yolks
1 cup egg whites (8 eggs)
1/2 teaspoon cream of tartar or 1/2 teaspoon lemon juice
Creamy Lemon Glaze (see recipe below)

Fresh sliced lemon peel curls

1. Move oven rack to lowest position. Heat oven to 325ºF (160ºC).

2. Mix flour, sugar, baking powder and salt in large bowl. Beat in cold water, oil, vanilla, lemon peel and 7 egg yolks (if using all-purpose flour) or 5 egg yolks (if using cake flour) until smooth.

3. Beat egg whites and cream of tartar (or lemon juice) in large bowl with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10x4 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 Creamy Lemon Glaze over top of cake, allowing some to drizzle down side. If desired, garnish top of cake with sliced lemon peel curls.

Makes 16 servings.

Creamy Lemon Glaze:
1/3 cup butter or margarine
1/2 teaspoon grated lemon peel
2 cups powdered sugar
3 to 4 tablespoons lemon juice

Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir in lemon peel and powdered sugar. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup.

Makes 16 servings.

Date: April 1, 2003