Lemon Chiffon Cake

2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 teaspoon vanilla
1 tablespoon grated lemon peel
7 large egg yolks
1 cup egg whites
1/2 teaspoon cream of tartar

Preheat oven to 325 degrees keeping only the bottom rack in oven. Mix flour, sugar, baking powder and salt in bowl on low speed. Then in another bowl beat egg whites and cream of tarter on high speed until you get stiff peaks. Then take flour/sugar mixture and fold it into the egg whites. Pour into an angel food cake pan. Bake for 1 hour and 15 minutes. Remove from oven and suspend pan upside down on a glass for two hours (or like 30 minutes) to cool.

Lemon Glaze

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons lemon juice
2 tablespoons water.

Melt butter in saucepan over low heat. Remove from heat. (Important part.) Stir in lemon and powdered sugar. Pour glaze over cake.

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