|
LEMON CHIFFON CAKE
serves 12
2
cups flour, all purpose
1 cup sugar
1 tablespoon baking powder
1
teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
2
tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon orange
rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
Preheat oven at 325 degrees.
In a
large mixing bowl, blend flour, 1 cup sugar, baking powder and salt.
Add
oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form
peaks.
Fold egg whites into batter. Pour into a 10-inch ungreased tube pan.
Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake
with knife. Unmold. Cover with orange fluff icing.
LEMON ORANGE FLUFF
ICING
3/4 cup milk
1/2 teaspoon salt
2 tablespoons flour
3/4 cup butter
3/4 cup sugar
1 tablespoon orange rind, grated
1
tablespoon orange juice
1 tablespoon lemon juice
Combine milk, salt
and flour in a saucepan and cook over medium heat, stirring continually until
thick.
Cool thoroughly.
Meanwhile, cream butter and sugar until very
fluffy (about 5 minutes). Blend in juices.
Add cold flour mixture, a little
at a time, beating after each addition until fluffy (about 5 minutes).
Home |
.gif){kind=spacer}
