Recipe Lemon Chiffon Cake Amish Cooking Baking Recipes

Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredients with a wooden spoon. Add, in the following order, the oil, egg yolks, water, vanilla, and lemon zest. Stir with spoon until the batter is smooth. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Pour the batter over the egg whites in a gentle stream, then fold in very gently with a rubber spatula. Pour the batter into a footed 10" tube ban 4" deep. Take a table knife and, starting in the center, around the tube, cut several circles in the batter around the pan until you reach the outer edge. This takes out the air bubbles, and prevents holes in the finished cake.
Bake the cake in a preheated 375° F. oven for 55 minutes, then lower the heat to 350° and bake for 12 minutes longer. Turn the cake pan upside down to cool, but do not remove the cake from the pan for a least 1 hour. When cool, dust the top of the cake with confectioners' sugar.

Makes 12 Servings

2¼ c. sifted cake flour
1½ c. granulated sugar
3 t. baking powder
1 t. salt
1/2 c. salad oil
6 eggs, separated
2/3 c. cold water
2 t. vanilla extract
grated zest (yellow part only) of 1 lemon
1/2 t. cream of tartar
confectioners' sugar to dust cake

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