Tuesday, December 9, 2008

Lemon Chiffon Cake

from Kristy

1/2 cup evaporated milk
1/2 cup sour cream
1/4 cup lemon juice
2 Tbsp vegetable oil
2 tsp vanilla extract
1 tsp lemon peel
1 tsp lemon extract

2 cups cake flour (must be cake flour)
1 1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt

1 cup egg whites (about 7 eggs)
1/2 tsp cream of tartar

1 1/3 cup powdered sugar
3 Tbsp lemon juice

Combine first 7 ingredients. In separate bowl, sift dry ingredients. Gradually beat into lemon mixture until smooth. In another bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold egg whites into lemon mixture. Pour into ungreased 10" tube pan with removable bottom. bake at 325 for 45-55 minutes or until cake springs back when lightly touched. Let cool and serve with glaze over each piece.

No comments: