Lemonade Chiffon Cake (1967)
Ingredients
- 2 1/4 cups sifted flour*
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup oil
- 5 egg yolks
- 1/2 cup water
- 1/4 cup lemon juice
- 1 cup egg whites (about 8)
- 1/4 teaspoon salt
- 1/2 cup sugar
Directions
From the Kentucky Living archives – 1967.
One, ten-inch Tube Cake
Sift together flour, 1 cup sugar, baking powder and salt. Make a well in flour mixture and pour in oil. Add egg yolks, water and lemon juice; beat until smooth.
Beat egg whites and 1/4 teaspoon salt until soft peaks form. Gradually, beat in 1/2 cup sugar, beating until stiff, but not dry peaks form.
Pour flour-egg yolk mixture slowly over egg whites and fold in gently until well blended. Turn into ungreased tube pan. Bake in preheated 325 degree oven about 1 hour and 15 minutes, or until done. Invert pan and cool cake.
Remove from pan and slice horizontally into three layers. Fill with Lemon Custard filling.
*If you don’t sift and in the absence of other directions spoon flour directly from container into a one-cup dry measure, level off, then remove two level tablespoonfuls per cup. NOTE: If self-rising flour is used, omit baking powder and salt.
