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Lemon Curd Chiffon Cake - Sweet Bakes Of Mine

Sweet Bakes Of Mine

Enjoying Life One Sweet Day At A Time


Lemon Curd Chiffon Cake
Recipe type: Cake
  • 2 cups flour
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¾ cup cold water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • Zest from 2 lemons
  • 5 egg yolks
  • 7 egg whites
  • ½ teaspoon cream of tartar
  1. Preheat oven to 350 degrees.
  2. Combine flour, sugar, baking powder and salt in bowl and stir to mix. Add in order: the cold water, the oil, vanilla, lemon zest, and, one by one, the five egg yolks. Set batter aside. Combine egg whites and cream of tartar and beat until very stiff (much stiffer than angel food cake). Fold egg whites into the batter and pour batter into an ungreased tube pan. Bake 40 minutes.

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