Archive for May 7th, 2011

I had such high expectations for this little recipe.  I expected a tall, light and fluffy cake similar to an angel food cake.  Maybe I don’t understand exactly what a chiffon cake is, but I was a little disappointed.  Don’t get me wrong…this cake had a wonderful light lemony flavor, but the texture seemed a bit off.

I did have to use a slightly bigger pan (9 inch instead of 7 inch), because I did not have the size called for in the recipe, so the outcome may have been my fault and not the recipe’s.  I will probably keep looking for that perfect lemon cake.

3/4 cake flour

1/4 tsp baking soda

1/4 tsp salt

3/4 cup plus 1 tbsp granulated sugar

3 large eggs, separated

1/4 cup vegetable oil

1/3 cup water

1 tbsp freshly squeezed lemon juice

zest of 3 lemons

1/2 tsp vanilla extract

1/4 tsp cream of tartar

confectioner’s sugar for dusting


Preheat oven to 325 degrees and have ready an ungreased 7 inch tube pan (I used a 9 inch because that is was I had.).  Sift together flour, baking soda, salt, and 3/4 cup granulated sugar.


In a large bowl, whisk together egg yolks, vegetable oil, water, lemon juice, lemon zest and vanilla.  Add reserved dry ingredients and beat until smooth.

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In the bowl of an electric mixer, beat egg whites on medium speed until foamy.


Add cream of tartar; beat on high speed until soft peaks form, about 1 minute.  Gradually add remaining 1 tbsp sugar; beat on high until stiff peaks form, about 2 minutes.




Gradually fold the egg white mixture into the batter; start by folding 1/3, then fold in the remaining 2/3.


Pour batter into pan.  Since the pan I used was a 2 piece angel food cake pan, I covered the bottom with foil to avoid leaks in the oven.


Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes.  Let cool in the pan for 10 minutes then, using a butter knife, slide the knife around the cake and turn it out onto a cake platter.  As you can see, mine decided to crack so I just sliced it.  I served this cake with the Sunshine Salad from a couple of weeks ago and they complimented each other very well.

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