The Christian Homekeeper™

When I was a child my Mother made several delicious cakes.
One was called a Golden Lemon Chiffon cake. Chiffon cakes are light and fluffy like an angle food cake but they are rich tasting like a regular cake. So, it should be no surprise that methods of preparing both kinds of cakes are used in making a chiffon cake.

I will give you Mother’s recipe for the lemon chiffon cake, but before you make it, you should study the method carefully. Its not difficult, but it is …. well, particular. Remember that you do not grease the pans for chiffon cakes!

Sift the dry ingredients together in a large mixing bowl. Make a well in the dry ingredients and add the wet ingredients in this exact order:

salad oil
egg yolks
liquid
extracts

Beat these together until the mixture is satiny smooth.
Now you need to beat the egg whites and cream of tartar together until they form very stiff peaks. They should be stiffer than for meringue or angel food cakes, so keep beating!

Gradually add the egg yolk mixture to the beaten egg whites. You should fold them in with an up-and-down motion of a spatula. Be careful not to stir! this is probably the hardest part, but its not really hard, just take your time…. there is no rush on this.

Once you get the egg whites folded in the egg yolk mixture you can pour the batter into UN-greased pans. I use 2 - 9 inch layer pans lined with waxed paper. You could also use a tube pan.

Bake according to the particular recipe. Frost or ice when cool.

Here is the Gold Lemon Chiffon recipe….. my favorite cake……

1 cup plus 2 Tbsp sifted caked flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup oil
2 egg yolks
1/4 cup plus 2 Tbs cold water
1 tsp vanilla
1 tsp grated lemon peel
1/2 cup (4) egg whites
1/4 tsp cream of tartar

Sift dry ingredients into a bowl, make a well, add oil, egg yolks, water, vanilla, grated lemon peel.Beat until satin smooth.

Combine egg whites and cream of tartar in a large mixing bowl. Beat until very stiff peaks form.

Fold egg yolk batter gradually into egg whites with a down-up-and over motion of a spatula, turning the bowl gradually as you fold.
Bake in UNGREASED pans; 9×9x13 or 2 - 8 or 9 inch layers (lined with waxed paper) or a tube pan. 350* F for 30 minutes. When done, the cakes will spring bake when gently touched.

Lemon Frosting
1 3/4 cups sifted confectioner’s sugar
1/4 cup melted butter
1/4 cup lemon juice
1 Tbs cream
1/8 tsp grated lemon peel
1 3/4 cups sifted confectioner’s sugar

Combine the first 1 3/4 cups confectioner’s sugar with butter, lemon juice, cream and lemon peel. Beat til smooth. Add remaining sugar and beat until it is spreadable. This will frost the tops and sides of 2 9 inch layers.

Lemon Frosting II

1 - 8oz container sour cream
2 Tbsp lemon juice
1/2 tsp grated lemon peel
1/4 cup sugar

Mix together until the sugar is dissolved. Spread over the top of cake and let run down the sides.

This cake can easily be made using orange juice and orange peel.

I guess I’ll have to make this soon and show you a picture. Chiffon cakes look a lot like angel food cakes, usually bigger though.