Now here is a cake that I love! This cake is so light and soft and springy and! lol In other words, a great cake and a keeper for sure. I baked this cake for a young couple across from my home who recently had a baby! His name is Eli, and he’s a doll. Anyway, I wanted to make her something special for the new arrival.
I decided to make a cake called “Lemon Glow Chiffon Cake” that I recently saw in called: “The Cake Bible” by Rose Levy Beranbaum. The copyright on this book is 1988. The cake recipe is on page 157.
This is an amazing cake and I’ll be making it again and again and again, in fact, I’ve already made several more cakes this week! I made three additional cakes to give away to another neighbor and to take to work…and one for me! Now that I said that, I need to go get on the elliptical after I post a few recipes!
I hope you enjoy this cake as much as I do, it’s a keeper for me!
Happy Cake Baking!
2 and 1/4 cup sifted cake flour
1 and 1/2 cups sugar (reserve 2 Tablespoons for egg white)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 liquid cup Safflower oil
1 and ¼ cup egg whites (room temperature)…..(approx 7 to 10 eggs)
½ cup egg yolks (room temperature)
2/3 liquid cup water
2 Tablespoons lemon juice, freshly squeezed
1 Tablespoon grated lemon zest
1 Tablespoon vanilla
1 and 1/4 teaspoons cream of tartar
1. Preheat oven to 325F
2. Large mixing bowl: combine flour, all but 2 T of the sugar, baking soda, salt and beat 1 minute.
3. Make a well in the center. Add the oil, egg yolk, water, lemon juice, lemon zest, vanilla and beat 1 min or until smooth.
4. In another mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in 2 T sugar and beat until stiff peaks form when the beater is raised slowly.
5. Gently fold in the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended. Do not mix it to flatten the air bubbles.
6. Pour into the tube pan (batter will come to 1 inch from the top). Run a small metal spatula or knife through the batter to prevent air pockets.
7. Bake for 55 minutes or until cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
8. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter.
9. Cool the cake completely in the pan (1 and 1/2 hours).
10. Loosen the sides with a long metal spatula and remove the center core of pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
11. Invert onto greased wire rack and turn over onto a serving plate.
* Store: 3 days – room temp, 10 days refrigerated, 2 months frozen.
12. Once cake has cooled, sprinkle with powdered sugar or ice with Lemon Butter Icing (recipe below).
Lemon Butter Icing (1950’s)
3 and ½ cups sifted confectioners’ sugar
½ cup butter (room temperature)
3 Tablespoons lemon juice (freshly squeezed).
1 teaspoon lemon zest
2 to 3 drops of lemon food coloring, optional
Blend together the confectioners’ sugar and the butter; stir in the lemon juice, lemon zest and food coloring (optional) until the frosting is the desired consistency to spread.
I also made this cake for a baby shower…baked as a 2 layer cake.