Olivia made me a truly delicious Lemon Chiffon Cake for my birthday today. We planned to celebrate later on this week but Olivia declared that everyone needs a cake on their actual birthday. So, we had cake today!
This cake was wonderful. It was light and moist but not tough or rubbery like an angelfood cake can be. The glaze on top was lemony-tart and perfect. Here is her recipe.
Lemon Chiffon Cake
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 3/4 cup sifted flour
- 1/2 cup fresh orange juice (juice from one orange)
- 1 tablespoon grated orange rind
- 1 tablespoon grated lemon rind
- 5 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 large egg yolks
- 8 large egg whites
- 3/4 teaspoon cream of tartar
Preheat oven to 325. Combine baking powder, salt, and flour in a large bowl. Add the sugar as well, but reserve about two tablespoons for the egg white mixture later. Stir with a whisk until mixture is combined. In a separate bowl combine orange and lemon rinds, orange juice, oil, vanilla and egg yolks. Add egg mixture to flour mixture and stir until smooth. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Cut through the batter with a knife to break air pockets. Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a knife. Invert cake onto plate. Top with powdered sugar glaze.
Powdered Sugar Glaze:
- 1 1/2 cup powdered sugar
- lemon juice
- splash of water
This lemon powdered sugar glaze was not very exact, and can be made to suit individual tastes. Start with the powdered sugar in a small bowl and stir in 2 tablespoons lemon juice. Continue to add alternating tablespoons of water and lemon juice until the glaze is the desired consistency – thick, but still smooth and drizzly when poured. Less lemon juice can be added with water as a substitute if you don’t want the glaze too tangy.