I was in a hurry, seems to be my mantra lately, and wanted just a simple light no fuss cake. I have posted a fancier lemon chiffon cake in the past, but this time just wanted something that would go good with a cup of tea or coffee and could last all week as I was under time restrictions.
Looking at this cake you can probably already see all the BooBoo's.
1. I used 1 tsp. of baking powder instead of 1 Tablespoon.
2. Then I wanted a light drizzle on the cake and well I don't quite know what happened but it turned into a big blob mess.
Let's just say it was one of those days when you just want to sit down and cry for no reason at all! Yes, I have those days also.
All in all, the cake really was delicious, even with all the mistakes I had made, so you can imagine how really good it can be had I not screwed up.Please give it a try.
LEMON CHIFFON CAKE
21/4C. cake flour
1TABLESPOON baking powder
1 tsp. salt
1/2 cup canola oil
1/4 c. water
6 large eggs separated at room temperature
1/2 tsp. cream of tartar
2c. icing sugar sifted, more if needed
2T. lemon juice , extra if needed
1T. heavy cream
In a clean bowl combine the egg whites and cream of tartar.
With a whip attachment beat until soft peaks are formed.
Sift together flour, sugar , baking powder and salt on a sheet of parchment.
In another bowl combine oil, water, egg yolks, lemon juice and some lemon zest whisk until well mixed.
Switch to a spatula and combine dry ingredients into the wet and mix until combined.
Gently fold 1/2 of the white eggs into the batter until almost fully incorporated then add remaining whites until just combined.
Batter should be smooth but foamy, pour into tube pan.
Bake until toothpick comes out clean. 45-50 minutes at 325 degree oven.
Invert on a rack let cool completely for 45 minutes . To loosen pan, tap against counter top until cake disengages.
For the glaze whisk ingredients adding more lemon juice as needed if too thick. Pour and let it drizzle along the sides.