Golden Chiffon Cake (by Donna Fitzpatrick)

Recipe Details

Golden Chiffon Cake

Sift together the following:

2 ¼ C Cake Flour
1 ½ C Sugar
3 tsp Baking Pwd
1 tsp salt

Make a well in the dry ingredients and add the following:

½ c oil
5 egg yolks (save whites in separate bowl)
¾ c water
1 tsp vanilla
2 tsp lemon zest

Beat all until smooth.

In a separate LARGE bowl beat the following until stiff peaks form

½ tsp cram of tartar
1 c (or about 8 ) egg whites

Pour the cake batter evenly over the egg white mixture and FOLD GENTLY together

Pour batter into a 10 in. tube pan (removable bottom is helpful)

Bake 325 1 hour 10 min.

Cool upside down (use a bottle that will hold your tube pan upside down)

Frosting

Heat the following in a sauce pan until sugar dissolved:

1 c sugar 1/3 c water ¼ tsp cream of tartar dash of salt

Put 2 UNBEATEN egg whites in bowl…pour hot syrup into egg white bowl as you beat the mixture….about 7 minutes…until fluffy peaks form. Add 1 tsp vanilla..mix slightly…

Frost cooled cake