Friday, April 11, 2008

Lemon Chiffon Cake

This is my post for Favorite Ingredients Friday over at Overwhelmed With Joy's Blog...

Go check her blog out and the other delicious recipes.. and you might want to even join in...

2 ¼ c sifted cake flour
1 ½ c sugar
3 tsp Watkins baking powder
1 tsp salt
½ c oil
5 unbeaten egg yolks
¾ c cold water
2 tsp Watkins vanilla
½ tsp Watkins Lemon Extract
1 c egg whites, very stiffly beaten
½ tsp cream of tartar

Sift flour once, measure and resift with the sugar, baking powder and salt into a mixing bowl. Make a well in the center and add the oil, egg yolks, water, vanilla and extract of lemon and beat until smooth. Add cream of tartar to egg whites and whip until they form very stiff peaks. (This is stiffer than for angel food cake or meringues.)Pour egg yolks mixture gradually over the egg whites, gently folding with a rubber scraper just until blended.Pour into an ungreased 10-inch tube pan and bake in a 325°F oven for 55 minutes, then increase the temperature to 350°F and continue baking for 10 or 15 minutes longer, or until done. Frost as desired.Recipe from: Watkins Hearthside Cook Book, 1952.

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jientje said...

You made me drool!
You made me hungry! Thx for sharing!

Betsy said...

Looks great!

Linds said...

That looks like a great summer dessert!

Kathleen Marie said...

Ooh my....sounds delicious! Thanks and have a fabulous weekend!

Schufafrei said...

I like to hunt all kind of lemon cake.