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Ingredients Jump to Instructions ↓

  1. lemon Chiffon cake

  2. 2 1/4 cups. flour

  3. 1 1/2 cups. sugar

  4. 1 Tablespoon. baking powder

  5. 1 teaspoon. salt

  6. 1/2 cup. vegetable oil

  7. 6 egg yolks

  8. 3/4 cup. cold- water

  9. 2 teaspoon. lemon juice

  10. 1 teaspoon. lemon rind

  11. 6 egg whites

  12. 1/2 teaspoon. cream of tartar

  13. Sift flourAdd sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. Make a well in the center of the mixture, and pour in oil , lightly beaten egg yolks , lemon juice and rind. Beat all this thoroughly.

  14. 325F for 1 hr. and 10 min. Test with straw or cake tester to see if done. Invert over bottle and let set on table. Let cool completely. Frost the cooled cake with lemon frostingServes

  15. 12-16 easily.

  16. lemon frosting

  17. 2 cups. confectioner's sugar

  18. 1/4 cup. soft butter

  19. 1 teaspoon. milk , more if necessary

  20. grated rind and juice of 1 lemon

  21. Grate lemon rid and wrap in piece of cheeseclothWring the oils into the sugar before it is blended, or gently blend with the sugarLet set 15 min. or more to allow the flavors to blend. Then cream sugar and butter , add juice and enough milk to make icingfrost cake

  22. Tip decorate with sprigs of mint for color.

Instructions Jump to Ingredients ↑

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