Lemon Chiffon Cake
Ingredients
Cake
- 2 cups sifted all-purpose flour
- 1/2 cup vegetable oil (Crisco)
- 1 cup egg whites
- 1 1/2 cups granulated sugar
- 7 egg yolks
- 3/4 cup cold water
- 3 tablespoons grated lemon rind
- 1/2 teaspoon cream of tartar
Lemon Frosting
- 1 box sifted confectioners' sugar
- 1 stick (1/2 cup) butter
- Grated rind of lemon juice of lemon
Instructions
Cake
- Sift flour and sugar into bowl. Make a well and add oil, egg yolks, water and lemon rind. Beat with spoon until smooth.
- Measure egg whites and cream of tartar. Beat until stiff.
- Pour egg yolk mixture gradually over egg whites, folding until blended. Don't stir.
- Pour into ungreased tube pan.
- Bake 55 minutes at 325 degrees F, then increase to 350 degrees F and bake 15 minutes longer.
- Frost with Lemon Frosting.
Lemon Frosting
- Combine ingredients together until thick.
