Lemon Chiffon Cake with Lemon Icing
| Yield: | 9 Servings |
| Categories: | Cakes |
| 1 | c | Plus |
| 2 | tb | Sifted cake flour |
| 3/4 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Salad oil |
| 2 | Egg yolks | |
| 1/4 | c | Plus |
| 2 | tb | Cold water |
| 1 | ts | Vanilla |
| 1 | ts | Grated lemon peel |
| 4 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| FILLING FOR 2-LAYER CAKE | ||
| 3/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | ds | Salt |
| 1 | Slightly beaten egg yolk | |
| 3/4 | c | Water |
| 3 | tb | Lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | tb | Butter |
| GLAZE | ||
| 1 | c | Powdered sugar |
| 1 | lg | Lemon; juice of |
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