Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons vegetable oil
- 3/4 cup egg whites (about 6 large eggs)
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon cream of tartar
- 1/4 cup white sugar
- For the Icing:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon lemon zest
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center and add the oil, egg whites, lemon juice, and lemon zest. Beat until smooth.
- In a separate medium bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff peaks form. Gently fold the egg whites into the lemon batter.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the icing, beat the butter until creamy. Beat in the confectioners' sugar, then the lemon juice and zest. Beat until light and fluffy.
- Spread the icing over the cooled cake.
Interesting Facts
- Chiffon cake was invented in the 1920s.
- Chiffon cakes are incredibly light and fluffy.
- Chiffon cakes get their light texture from beaten egg whites.
- Chiffon cakes are usually made in tube pans.
