Aunt Loiss Lemon Chiffon Cake Recipes

AUNT LOIS'S LEMON CHIFFON CAKE

Steps:

• Dissolve gelatin in cold water and set aside. Mix together the egg yolks, lemon juice, 1 cup sugar and pour into top of double boiler. Stirring constantly, cook over boiling water until thick as custard. Take off stove. Add gelatin to yolk mixture, stirring well then let it cool.
• In the mean time, line a 9-inch springform pan with the split lady fingers. Cut the ends off so they stand up along the sides if needed.
• Beat the egg whites until stiff then SLOWLY fold in the 1/2 cup sugar. Lastly fold the egg whites into the cooled yoke mixture. Pour into the lined pan and refrigerate covered with wax paper at least 4 hours or overnight.
• Just before serving, whip cream, with a few drops of vanilla for flavor, cover as a frosting then serve. You can add cherries or strawberries for garnish if you like.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.