Recipe - Lemon Chiffon Cake With Lemon Icing

1 cup Plus
2 tablespoon Sifted cake flour
Three fourths cup Sugar
1 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Salad oil
2 Egg yolks
One fourth cup Plus
2 tablespoon Cold water
1 teaspoon Vanilla
1 teaspoon Grated lemon peel
4 Egg whites
One fourth teaspoon Cream of tartar

FILLING FOR 2LAYER CAKE
Three fourths cup Sugar
2 tablespoon Cornstarch
1 ds Salt
1 Slightly beaten egg yolk
Three fourths cup Water
3 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 tablespoon Butter

GLAZE
1 cup Powdered sugar
1 lg Lemon; juice of

From: NDooley@presidentpo.president.uiowa.edu

Date: Mon, 2 Oct 1995 17:19:19 GMT
NOTE: double cake ingredients for a twolayer 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 eggyolk 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 2layer 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 One half minutes on high. Allow to stand 34
minutes.

Pour glaze over cake while the cake is still hot from the oven. (If using
just the glaze, cake need not be refrigerated.)

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