Chiffon Cake with Lemon Butter Icing
Baked in an angel food cake pan, Chiffon Cake is tall and pretty and dressed in her lemony best. Go ahead. Invite her to your next tea or dinner party.
Ingredients
CAKE INGREDIENTS
- 2 cup cake flour
- 1 1/2 cup white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup oil
- 7 Nature's Yoke egg yolks
- 3/4 cup cold water
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 7 Nature's Yoke egg whites
- 1/2 tsp cream of tartar
ICING INGREDIENTS
- 3 1/2 cup confectioners' sugar
- 1/2 cup softened butter
- 4 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp Milk
- 4 drops yellow food coloring
Instructions
CAKE DIRECTIONS
- Preheat oven to 325 F.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Add oil, egg yolks, water, vanilla, and lemon flavoring in the order that is given. Set aside. Don't beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Don't underbeat. Set aside.
- Beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Don't stir. Pour batter into angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 F. and bake 10-15 minutes longer. Invert pan and cool completely before frosting.
ICING DIRECTIONS
- Blend together the confectioners' sugar and butter; stir lemon juice, lemon zest, milk and food coloring until frosting is desired consistency to spread.
- Frost cake and serve.
