So pretty I hate to cut into it!
Lemon Chiffon Cake
adapted from recipe by Jen Castle,
Hell’s Backbone Grill, Boulder, Utah
published in “O” but of course I found it online . . .
For the Cake
2 cups flour
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
Juice of 2 lemons plus water to equal 3/4 cup
7 egg yolks
1/2 cup vegetable oil
Grated zest of 3 lemons (reserve some for Glaze-see below)
2 teaspoons vanilla
8 egg whites
1/2 teaspoon cream of tartar
For the Glaze
1-1/2 cups confectioners’ sugar
2 teaspoons powdered egg whites
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons melted butter
1 teaspoon grated lemon zest
Preheat the oven to 325°.
In a large mixer bowl, combine the flour, sugar, baking powder and salt.
Add the lemon juice + water, egg yolks, oil, lemon zest and vanilla.
Beat mixture at medium speed until the batter is blended and smooth. Set aside.
In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy.
Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form.
Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended.
Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.
Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely.
In a medium bowl, whisk together the remaining ingredients until smooth.
Remove the cake from the pan. Invert (or not) the cake onto a serving plate.
Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.
Maybe I should call it Plumeria Lemon Chiffon Cake!
Too hot to bake you say? We’ve got you covered with cakes AND pies AND cookies
And you know you can get your rudbeckia (black eyed susans) at our garden center on LaSalle and California!