Recipe: Lemon Chiffon Cake with Lemon Glaze (angel food cake pan)

LEMON CHIFFON CAKE WITH LEMON GLAZE

2 cups flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
7 large egg yolks
1 cup large egg whites, about 8
1/2 teaspoon cream of tartar
Lemon Glaze (recipe follows)
Lemon jell slices and mint sprigs (optional, for garnish)

Move oven rack to lowest position. Preheat oven to 325 degrees F.

In a large bowl, combine flour, sugar, baking powder and salt. Beat in water, oil, vanilla, lemon zest and egg yolks, with electric mixer on low speed, until smooth; set aside.

Wash and dry beaters and whip egg whites and cream of tartar in a large bowl with electric mixer until stiff peaks form.

Gradually pour the flour mixture over the egg whites, folding in with rubber spatula until just blended. Pour into an ungreased 10 by 4-inch angel food cake pan (tube pan).

Bake 1 hour 15 minutes, or until top springs back when touched lightly. Immediately turn pan upside down onto heat-proof funnel or bottle; let it hang about 2 hours, or until cake is completely cool. Loosen sides of cake with knife; remove from pan.

Spread glaze over top of cake, allowing some to drizzle down the sides. Garnish with lemon jell slices and mint springs, if desired.

LEMON GLAZE

1/3 cup unsalted butter
2 cups confectioners' sugar
1/2 teaspoon grated lemon zest
2 to 4 tablespoons lemon juice, warmed
Yellow food coloring (optional)

Melt butter over low heat in small saucepan and remove from heat. Stir in confectioners' sugar and lemon zest until smooth. Stir in lemon juice, 1 tablespoon at a time, until glaze is smooth and the consistency of thick syrup. Tint with yellow food coloring, if desired.

Makes 12 servings
Source: Quick & Simple magazine