Lemon-poppy chiffon cake - country living

16 servings

Ingredients

Quantity Ingredient
2¼ cup Unsifted cake flour
1¼ cup Sugar
3 tablespoons Poppy seeds
1 tablespoon Baking powder
1 tablespoon Finely grated lemon rind
¼ teaspoon Salt
8 larges Egg whites, at room temperature
½ teaspoon Cream of tartar
4 larges Egg yolks
½ cup Canola or other vegetable oil
½ cup Water
¼ cup Lemon juice
1 teaspoon Lemon extract

Directions

1. In medium bowl, combine flour, 1 C sugar, the poppy seeds, baking powder, lemon rind, and salt. Set aside.

2. Heat oven to 325'F. In large bowl, with electric mixer on high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually beat in remaining ¼ C sugar until stiff peaks form. Set beaten whites aside.

3. Make a well in center of flour mixture. Add egg yolks, oil, water, lemon juice, and lemon extract; beat with mixer on medium speed until batter is smooth. Very gently fold lemon batter into beaten egg whites until uniformly combined. Spread batter into ungreased 10-inch tube pan with removable bottom. 4. Bake 65 to 70 minutes or until cake tester inserted near center of cake comes out clean. Invert pan over funnel or bottle and cool completely. To remove cake from pan, with small metal spatula, carefully loosen cake around pan. Remove side of pan. Loosen center and bottom and remove bottom of pan from cake. Place cake, right side up, on serving plate; slice and serve.

Country Living/November/1994 Scanned & edited by Di Pahl & <gg>

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