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Lemon Chiffon Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 410
% Daily Value**
Total Fat 17g
26%
Saturated Fat 7g
10%
Unsaturated Fat 3g
Cholesterol 134mg
45%
Sodium 374mg
16%
Total Carbohydrate 60g
20%
Dietary Fiber 1g
2%
Sugars 44g
Protein 6g
Vitamin A  3%Vitamin C  8%
Calcium  13%Iron  7%
Potassium  6%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Chiffon Cake

Recipe Tags: Cake Recipes

Date Added: August 29, 2017
As the name implies, a chiffon cake is a light, high cake - actually a hybrid of an angle and butter cake. Serve this cake plain, with lemon curd, with whipped cream or with a nest of strawberries in the center.

Ingredients:

1/4 Cup Water
1/2 Cup Lemon Juice fresh
2 1/4 Cups Cake Flour
1/2 Cup Vegetable Oil
1 Tablespoon Baking Powder
6 Eggs separated
1/2 Teaspoon Cream Of Tartar
1/4 Teaspoon Salt coarse
1 1/2 Cups Sugar
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Directions:

1. Lightly grease a 10-inch tube or bundt cake pan. Preheat oven to 325 F.

2. Sift together the cake flour, sugar, baking powder and salt in a large bowl.

3. Make a well in the center and add oil, lemon juice, water, egg yolks and lemon zest.

4. Beat until smooth. Beat egg whites until foamy, then dust with cream of tartar.

5. Beat until the whites are stiff and glossy-looking. Stir 1/4 of the beaten egg whites into the cake batter.

6. Gently fold in the remaining egg whites. Pour into prepared tube or bundt pan.

7. Bake about 55 minutes in preheated oven until cake tests done.

8. Remove from oven and invert pan. Let cake cool this way for about 1 hour.

9. To loosen the cake for serving , run a knife around the edges.

10. Unmold on to serving plate and glaze, if desired, then garnish with shreds of lemon zest.

11. LEMON GLAZE: Combine two cups sifted icing sugar and three tablespoons of fresh lemon juice to make a thin glaze.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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