268 - Lemon Chiffon Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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268 - Lemon Chiffon Cake
(by Shirley McNevich)
2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar
Beat eggs whites with mixer and add cream of tartar--beat at high speed until stiff. Set aside. In a mixer, add flour, sugar, baking powder and salt, and then add canola oil, egg yolks, water, lemon rind, and vanilla--mix until smooth. Pour the egg white mixture into the flour mixture and mix thoroughly. Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes.
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