Lemon Chiffon Cake
- 1 cup cake flour
- ½ teaspoon baking powder
- 5 large egg yolks
- 2 tablespoons granulated white sugar
- ¼ cup canola oil
- 3 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons lemon zest, finely grated
- 5 large egg whites
- 1/3 cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- Preheat oven to 325°F.
- Combine together cake flour and baking powder. Sift twice. Set aside.
- Combine egg yolks and sugar. Beat on medium speed until fluffy and light. Beat in canola oil, water, lemon juice and lemon zest. Mix in sifted flour mixture to form a thick batter. Set aside.
- Beat egg whites until frothy.
- Sift together sugar and cornstarch. Gradually beat into the egg whites in portions. Continue beating until meringue reaches stiff peak stage.
- Fold 1/3 of meringue mixture into lemon batter until uniformly colored. Fold this mixture into the remaining egg whites until well blended.
- Spoon batter into an ungreased 10-inch tube pan. Run a knife into the batter to remove any air pockets. Bake for 40 to 45 minutes or until tester comes out clean. Invert cake in pan over a bottle and allow to cool completely. Loosen cake by running a knife around the sides of pan. Turn out onto a serving plate and cut into wedges.
- If desired, cut whole cake horizontally into three portions. Fill with your favorite fruit lemon curd recipe and frost all over with your best cream cheese frosting. Chill well before serving.
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