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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- McCall's Tipsy Gingerbread (using bourbon) (1982)
- Chocolate Crunch Cake (using graham cracker crumbs, 1970's)
- Orange Treat Cake with Orange Cream Cheese Frosting (using cake mix)
- Old Fashioned Gingerbread (crock pot)
- Cold Oven Pound Cake
- Holiday Rum Cake
- Southern Cuppa Cuppa Cake (using fruit cocktail)
- Fluffy Gingerbread
- Strawberry Cheesecake (using cake mix) - This is as close a one as I could find Carol,
- Hummingbird Cake (using applesauce, bananas, nuts, and pineapple)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!