Honorable Mention, Sweet: Lemon Chiffon Cake
Ingredients
- 2 cups flour
- 1½ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup water
- 7 egg yolks
- ½ cup vegetable oil
- Zest of 2 lemons
- 2 teaspoons vanilla
- 8 egg whites
- ½ teaspoon cream of tartar
Icing
- 1½ cups confectioners’ sugar (powdered sugar)
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons melted butter
- 1 teaspoon lemon zest
Instructions
- To make cake: Preheat the oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center; add water, egg yoks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until batter is blended and smooth. Set aside. In a large mixer bowl, beat egg whites and cream of tartar at medium-low speed until foamy. Gradually increase speed to high and beat whites until stiff (but not dry) peaks form. Gently fold ½ beaten whites into batter with a rubber spatula just until blended. Fold in remaining whites just until combined. Pour batter into an ungreased 10-inch tube pan. Bake 1 hour or until the top springs back when lightly touched with a fingertip and a cake tester inserted into center comes out clean. Immediately invert cake, still in the pan, onto neck of a wine bottle or a large funnel. Cool completely. To make icing: In a medium bowl, whisk all ingredients until smooth. If icing is too thick, thin with a bit more lemon or water. Remove the cake pan from the bottle or funnel. Run a long, thick knife around both edges of the cake pan. Invert cake onto a serving plate and remove pan. Spread icing on top of cake, allowing some icing to drip down sides. Editor’s Note: Push the Ventura County connection on this classic moist cake even more by serving it with fresh strawberries or adding lavender to the icing. Or do both.
