Baking Partners Challenge - Lemon Chiffon Cake

Happy 1st Anniversary to Baking Partners.  I can not believe it has already been a year and we are growing not just others joining the Baking Partners but growing by challenging ourselves to try new recipes.  July's challenge for the Baking Partners was Cakes.  We had our choice of Lemon Chiffon or Russian Honey Cake.  I went with the Lemon Chiffon since I was able to find a recipe for high altitude. 

Baking Partners can be found HERE

This cake was simple to make.  It is light and fluffy with a nice hint of lemon.  For the regular recipe for the Lemon Chiffon Cake check out fellow Baking Partner Sandhya Ramakrishnan's Blog at My Cooking Journey and the recipe for the Russian Honey Cake HERE

Lemon Chiffon Cake

Recipe for High Altitude

(recipe found at High Altitude Bundts)

2 1/2 cups cake flour, sifted

1 1/2 cups sugar

1 1/4 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

4 egg yolks, large

2 tablespoon lemon juice, strained

roughly 3/4 cup cold water

1 tablespoon lemon zest

1 cup egg whites (approx 7-8 eggs)

1/2 teaspoon cream of tartar

Preheat oven to 350 degrees and grease and flour a tube pan.  Sift together flour, sugar, baking powder and salt. Make a well in the middle of the dry ingredients. Strain lemon juice into a measuring cup add enough water to make 3/4 cup.  Add liquid to the center well of flour mixture along with vegetable oil, egg yolks and lemon zest. With a hand mixer at low speed mix for 1 minute scraping bowl.

Beat egg whites until still peaks.  Add a 1/3 of the egg whites to the batter and fold in with 15 strokes repeat until egg whites are incorporated into the batter.  Pour batter into the greased and floured tube pan and bake for 55 to 65 minutes or until a toothpick comes out clean.  Invert pan onto a glass bottle (wine bottle works great) and allow to cool. 

Lemon Cream Cheese Frosting

8 oz package of cream cheese at room temperature

14 oz can sweetened condensed milk

1 teaspoon vanilla

1/4 teaspoon vanilla bean seeds

1 tablespoon lemon juice, strained

1 tablespoon lemon, zest

Whisk together all ingredients until smooth using a stand or hand mixer. Spoon over cooled cake take a spatula and smooth over top of cake and sides.  If you want a sweeter frosting add powdered sugar and milk until you get a spreadable frosting.

Until Next Time,
Pam