Lemon Chiffon Cake
Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Martha Stewart Living, May 1998
Yield Makes one 7-inch cake
- 3/4 cup cake flour, (not self-rising)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plus 1 tablespoon granulated sugar
- 3 large eggs, separated
- 1/4 cup vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons grated lemon zest, (about 4 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Confectioners' sugar, for dusting
- Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
- In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
- In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
- Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
- Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.
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