Lemon Chiffon Cake With Lemon Icing
Ingredients
1 C. plus 2 Tbsp. sifted cake flour
3/4 C. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. salad oil
2 egg yolks
1/4 C. plus 2 Tbsp. cold water
1 tsp. vanilla
1 tsp. grated lemon peel
1/2 C. (4) egg whites
1/4 tsp. cream of tartar
Filling:
3/4 C. sugar
2 Tbsp. cornstarch
Dash salt
1 slightly beaten egg yolk
3/4 C. water
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1 Tbsp. butter
Glaze:
1 C. powdered sugar
juice of one large lemon
Cooking Instructions
Sift flour, sugar, baking powder, and salt into mixing bowl; make well in dry ingredients. In this order, add salad oil, egg yolks, water, vanilla, and grated lemon peel. Beat until satin smooth. Combine egg whites and cream of tartar. Beat until very stiff peaks form. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding just until blended. Bake in ungreased 8 x 8 x 2 or 9 x 9 x 2 inch pan in moderate oven (350 degrees) 30 to 35 minutes. Filling: Mix sugar, cornstarch, and salt; add egg yolk, water, and lemon juice; cook in double boiler until thick, stirring occasionally. Remove from heat and mix in lemon peel and butter. Cover the surface of pudding with plastic wrap and refrigerate until chilled through. Spread between layers of lemon chiffon cake and drizzle top with glaze. Keep leftovers in fridge. Glaze: Combine in a microwave container. Microwave 1-1/2 minutes on high. Allow to stand 3-4 minutes. Pour glaze over cake while the cake is still hot from the oven. (If using just the glaze, cake need not be refrigerated.)
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)