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1 c Plus
2 tb Sifted cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Salad oil
2 Egg yolks
1/4 c Plus
2 tb Cold water
1 ts Vanilla
1 ts Grated lemon peel
4 Egg whites
1/4 ts Cream of tartar
FILLING FOR 2-LAYER CAKE
3/4 c Sugar
2 tb Cornstarch
1 ds Salt
1 Slightly beaten egg yolk
3/4 c Water
3 tb Lemon juice
1 ts Grated lemon peel
1 tb Butter
-GLAZE-
1 c Powdered sugar
1 lg Lemon; juice of
From: NDooley@president-po.president.uiowa.edu
Date: Mon, 2 Oct 1995 17:19:19 GMT
NOTE: double cake ingredients for a two-layer cake.
Sift flour, sugar, baking powder, and salt into mixing bowl; make well in
dry ingredients. In this order, add: salad oil, egg yolks, water, vanilla,
and grated lemon peel. Beat until satin smooth. Combine egg whites and
cream of tartar. Beat until VERY STIFF PEAKS form. Pour egg-yolk batter in
thin stream over entire surface of egg whites, gently cutting and folding
just until blended. Bake in ungreased 8 x 8 x 2 or 9 x 9 x 2 inch pan in
moderate oven (350 deg. F.) 30 to 35 minutes.
For a 2-layer cake, use the following for filling: Mix sugar, cornstarch,
and salt; add egg yolk, water, and lemon juice; cook in double boiler until
thick, stirring occasionally.
Remove from heat and mix in lemon peel and butter. Cover surface of pudding
with plastic wrap and refrigerate until chilled through. Spread between
layers of lemon chiffon cake and drizzle top with glaze. Keep leftovers in
fridge.
Glaze: Combine 1 C. powdered sugar and the juice of one large lemon in a
microwave container. Microwave 1 1/2 minutes on high. Allow to stand 3-4
minutes.
Pour glaze over cake while the cake is still hot from the oven. (If using
just the glaze, cake need not be refrigerated.)
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
9 Servings
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