Lemon chiffon cake
3/4 c. water
1 1/2 c. sugar
1 tsp. lemon extract
2 c. Soft-a-Silk flour
1/2 c. oil
3 tsp. baking powder
1/2 tsp. cream of tarter
Preheat oven to 350 degrees. Separate the eggs and egg whites. Place egg whites in a large mixing bowl along with the cream of tartar. In a second bowl sift together the flour, sugar and baking powder. In the third bowl mix egg yolks, oil, water and lemon extract. Beat egg whites until stiff. Blend the egg yolk mixture with the dry ingredients. Gently fold that mixture into the egg whites until there are no white streaks. Pour into an ungreased tube pan. Bake at 350° for 10 to 15 minutes, then lower the oven to 325° and bake until done (tests clean with a cake tester,) approximately 40 minutes.
Remove cake from oven and invert pan until the cake cools. Use a flat knife to loosen the sides and bottom of the pan.
Frost using a thin glaze. (e.g. Confectionery sugar, hot water, a teaspoon of lemon extract. Stir ingredients together using enough hot water to reach desired consistency.)
· Use room temperature eggs.
· Use extra large or jumbo eggs
· Be careful you don’t make the glaze too thin, as it will soak into the cake effecting appearance and taste
· Be sure you invert cake pan as soon as you take it out of the oven or it will start to collapse
Meg Van Patten makes a mean cake.
She has proven so time and time again, not just with family and friends, but by winning year after year in culinary competitions at the Great New York State Fair. The Baldwinsville Public Library director boasts more than 50 ribbons ranging from Honorable Mention to First Place.