I was looking for something for our Easter dinner dessert that was festive, springtime-y, and dairy-free, and this recipe fit the requirements. Preparing it resulted in a mountain of dishes to wash, but the effort was worth it, and maybe we'll have it again for some future celebration.
|A lot of dirty dishes!|
Lemon Chiffon Cake
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil6 eggs, separated
1/2 cup lemon juice (from 2 lemons)
2 teaspoons lemon peel
1/4 cup water1/2 teaspoon cream of tartar
Preheat an oven to 325° and have ready an ungreased 10-inch tube pan with a removable bottom.
|Although not used frequently in our kitchen, a zester is a wonderful tool to have on hand when you do need it.|
|Egg yolks - Flour mixture - Egg whites - Flour to egg yolks - Combined - Add the whites|
Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Remove from the oven and invert the pan onto a wire rack. Let the cake cool completely, upside down, about 45 minutes.
|Before baking - After baking - While cooling - Finished product|