Recipe of the Week; Lemon Chiffon Cake

Copyright by The Old School Housewife

If you like the taste of lemon, you will love this cake.  I got the recipe from a old cookbook I have called McCall's Best Holiday Foods and Crafts. The recipe in the book calls for a lemon filling but I didn't make that I just added a simple glaze made with 10X sugar and milk.  It has an Angel Food cake texture which is why it's called 'chiffon'.  I only gave it ** however, because it was a little hard to get out of the pan.  You have to have patience and follow the directions in the recipe and inch it out little at a time with a large spoon.  But, once you get it out, it was good.  The recipe follows.

Lemon Chiffon Cake
1 cup sifted cake flour
3/4 cup sugar
1 1/2 tspn. baking powder
1/2 tspn. salt
1/4 cup salad or canola oil
2 egg yolks
1 tblspn. grated lemon peel
1/4 cup fresh lemon juice
1/4 tspn. cream of tartar
3 egg whites, at room temperature

1. Preheat oven to 350.  Into a small bowl, sift flour, sugar, baking powder and salt; make well in center.  Add oil, egg yolks, lemon peel and lemon juice; beat batter with a wire whisk until smooth.
2. Add cream of tartar to egg whites in small bowl of electric mixer.  At high speed, beat egg whites until very stiff peaks form.  With a rubber spatula, using an under and over motion, gradually and gently fold batter into egg whites, just until combine.  Do not stir.
3. Pour into ungreased round pan.  Bake 23 to 25 minutes, or until cake tester inserted in center comes out clean.
4. Invert pan, setting on plate to be used.  let cool completely about 1 hour.  With a spatula or spoon, carefully loosen cake from side of pan and center; remove cake from pan.  Drizzle with a glaze or simple sprinkle with 10 X sugar.