Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Ingredients: 2 c. sifted flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 1/4 tsp. salt; 1/2 c. salad oil; 7 egg yolks; 2 tsp. vanilla; 2 tsp. grated lemon rind; 1 c. egg whites; 1/2 tsp. cream of tartar; 3 Tbsp. butter; 3 c. sifted powdered sugar; 1/2 c. drained crushed pineapple

13 ingredients

8 steps

Ingredients

2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 1/4 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites
1/2 tsp. cream of tartar
3 Tbsp. butter
3 c. sifted powdered sugar
1/2 c. drained crushed pineapple

Directions

1

Preheat oven to 325°.
2

Sift flour, sugar, baking powder and 1 teaspoon salt into bowl.
3

Make well in center.
4

Add oil, egg yolks, 3/4 cup cold water, vanilla and lemon rind.
5

Beat until smooth.
6

Beat egg whites and cream of tartar until stiff peaks form (do not underbeat).
7

Pour egg yolk mixture gradually over egg whites; fold gently until blended.
8

Do not overmix.