Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Ingredients: 7 eggs, separated; 2 cups all-purpose flour; 1 12 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 34 cup water; 12 cup vegetable oil; 4 teaspoons lemon peel, grated; 2 teaspoons vanilla extract; 12 teaspoon cream of tartar; 13 cup butter, softened; 3 cups confectioners' sugar; 4 12 teaspoons lemon peel, grated; 14 teaspoon salt; 14 cup lemon juice; 14 cup water

16 ingredients

18 steps

Ingredients

7 eggs, separated
2 cups all-purpose flour
1 12 cups sugar
3 teaspoons baking powder
1 teaspoon salt
34 cup water
12 cup vegetable oil
4 teaspoons lemon peel, grated
2 teaspoons vanilla extract
12 teaspoon cream of tartar
13 cup butter, softened
3 cups confectioners' sugar
4 12 teaspoons lemon peel, grated
14 teaspoon salt
14 cup lemon juice
14 cup water

Directions

1

5 lemons should be sufficient, used 8 and way too much.
2

let eggs stand at room temp for 30 minutes.
3

crack and separate the eggs.
4

Whisk the yoks, water, oil, lemon peel and vanilla.
5

Add to dry ingredients (flour, sugar, baking powder and salt).
6

Beat until well blended.
7

Pour into large bowl (will need to fold in the eggs whites).
8

clean the mixing bowl and which the eggs and cream of tartar until soft peaks form.
9

fold into the batter.
10

In Angel food pan, cut parchment for the bottom (it stuck and tore coming out.
11

Ungreased.
12

After spooning in, drop twice and use a knife so no air pockets.
13

Place button on stove to soften.
14

bake on lowest rack at 325 for 50 minutes.
15

Invert and cool for 1 hour.
16

Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop.
17

Added some water and don't forget the salt.
18

maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.