How to Make a Lemon Chiffon Cake

Instructions

• Step 1: Combine dry ingredients Combine the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl.
• Step 2: Add wet ingredients Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
• Step 3: Combine egg whites and tartar Combine the egg whites and tartar in a separate bowl and mix with an electric mixer. Then add the extra tablespoon of sugar.
• TIP: Beat slowly until the mixture is stiff, but not too dry.
• Step 4: Fold egg mix into batter Fold the egg white mixture into the batter and pour the batter into the pan. Smooth it with a rubber spatula.
• TIP: To ensure you completely release all of the air pockets, tap the pan against the counter a few times.
• Step 5: Bake Bake the cake at 350 degrees for 60 minutes.
• Step 6: Cool and serve Cool the cake, dust it with powdered sugar and serve this zesty treat.
• FACT: The lemon is supposed to have been introduced into southern Italy in 200 C.E. and to have been cultivated in Iraq and Egypt by 700 C.E.

You Will Need

• 1 c. sifted flour
• u00bd tbsp. baking powder
• u00bc tsp. salt
• u00be c. plus 1 tbsp. sugar
• 4 eggs
• separated
• u00bc c. vegetable oil
• u00bc c. fresh lemon juice
• u00bc c. water
• 2 tbsp. grated lemon zest
• u00bd tsp. vanilla
• u00bc tsp. tartar
• Powdered sugar
• Electric mixer
• Tube pan
• Rubber spatula