1 ½Tablespoonsgrated lemon zestabout 2 large lemons
1 ½teaspoonsvanilla extract
½teaspooncream of tartar
Lemon Glaze
2cupspowdered sugar
2Tablespoonslemon juice
2Tablespoonsmilk
Instructions
Cake
Preheat oven to 325 degrees. Use a 10-inch tube pan with a removable bottom and DO NOT GREASE THE PAN! If your pan does not have a removable bottom, you can grease just the bottom and line with parchment paper.
Combine the first four ingredients together in a large bowl. Sift them together at least two times to make them into a fine powder. A large strainer makes this easy to do.
Divide the eggs, placing the whites in the bowl of an electric mixer and the yolks in a medium bowl.
Add water, lemon juice, oil, lemon zest and extract to the medium bowl with eggs yolks and whisk until well combined.
Add the liquid ingredients to the dry ingredients and beat until blended.
Beat egg whites with cream of tartar until soft peaks form. When you pull the beaters out of the egg whites, the peaks will fall over. This is called soft peaks. Make sure not to beat until ir forms stiff peaks as the cake will turn out very dry.
Using a spatula, softly fold ⅓ of the egg whites into the lemon cake batter. Repeat with the remaining egg whites until fairly well blended. There will still be some white streaks showing.
Spoon the batter into the tube pan. When done, cut through the batter with a knife to eliminate any air pockets that may have formed.
Bake for 50-55 minutes. It’s done when the top springs back when lightly touched.
Remove from oven and immediately invert pan. If the pan has feet, it can sit upside down on its own. I like to protect my counter and place the pan on a wooden board. If your pan does not have feet, invert it over a long-necked bottle. Let it cool for 1 hour.
When the cake is cool, run a knife around the outside edges, the bottom (if needed) as well as the center tube to loosen. Turn cake out and invert onto a serving plate.
Lemon Glaze
Mix all ingredients for glaze in a small bowl. Pour over cake and let it drip down sides. Decorate with slices of lemon and mint sprigs.
Notes
FREQUENTLY ASKED QUESTIONS
What is the difference between a chiffon cake and a sponge cake?A sponge cake uses either baking soda or baking powder as a leavening agent while chiffon cakes mainly use beaten egg whites. However, some recipes may require the addition of some leavening agents.
Do I have to use a tube pan?For the best results, the answer is yes. The tube pan is a high-sided pan that allows the chiffon cake to rise to its full height thereby creating its light texture. And by the way, the hole in the center actually helps the cake to bake more evenly.
Why don't I grease the pan for a chiffon cake?The batter needs to stick to the sides of the pan in order to rise as it bakes.
Why does the cake have to cool upside down?The cake is not stable until it has completely cooled. Cooling it upside down keeps it from collapsing.
How long will a chiffon cake last?The cake will stay moist and tender for 3-4 days at room temperature. It can also be covered and chilled and will last about a week. It also freezes well and will last up to 3 months. To serve, just bring it back to room temperature prior to serving.