Sep 8, 2009
Lemon Chiffon
Cake
2 cups flour
1 1/4 cups white sugar
1 Tbsp. baking powder1 tsp.
sea salt
1/2 cup
safflower oil
3/4 cup fresh-squeezed lemon juice
2 Tbsp. grated lemon zest1 tsp. vanilla
7 egg
whites
1/2 tsp. cream of tartar
Separate eggs, putting whites in a metal bowl and yolks into a large pyrex measuring cup.
Beat
whites until soft peaks form, then add cream of tartar and continue
beating until very stiff peaks form. Set
aside.
To the unbeaten egg yolks in the large pyrex measuring cup, add oil, juice(s), zest and vanilla.
Into a large bowl, measure flour, sugar, baking powder and salt. Make a well in the centre.
Add egg yolk mixture to flour mixture and beat until smooth.Using a spatula, very gently fold the beaten egg whites into the flour-sugar mixture.
Pour batter into an ungreased 25 cm (10”) tube pan and bake for 1 – 1/14/ hours.Invert pan and allow cake to cool before running a knife around the inside of the pan and inverting onto a serving plate.
Top with Lemon Glaze.2 Tbsp.
butter, room temperature
Pinch of
salt
Grated zest of 1 lemon (make sure zest is very fine for glaze)
3 cups icing sugar, sifted1/4 cup fresh-squeezed lemon juice
Using a mixer, beat butter, sugar, salt and zest until combined. Gradually add lemon juice until it’s the consistency you want it to be, adding more sugar or lemon juice if needed to get it just right. Drizzle over cake and let it run down the sides, or use a knife to help spread it evenly and glaze the whole cake, if you prefer. Garnish with lemon and orange crescents.