Lemon Chiffon Cake

Not much of comment from me for this cake , but let me copied what my daughter said about this cake when I cut a slice for her for after school snack *grin* : "this is a 14,000% yummy delicioso,bunda" - oh well, she always loves giving compliment with a very strange percentage - LOL   But she wasn't lie, this is delicious cake .. wanna try ?

Lemon Chiffon Cake

Source : Taste Home

 

Ingredients :

•7 eggs, separated

•2 cups all-purpose flour

•1-1/2 cups sugar

•3 teaspoons baking powder

•1 teaspoon salt

•3/4 cup water

•1/2 cup canola oil

•4 teaspoons grated lemon peel

•2 teaspoons vanilla extract

•1/2 teaspoon cream of tartar

LEMON FROSTING:

•1/3 cup butter, softened

•3 cups confectioners' sugar

•1/4 cup lemon juice

•4-1/2 teaspoons grated lemon peel

•Dash salt

Directions

•Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

•In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.

•Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

•Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake. Yield: 12-16 servings.