Lemon Chiffon Cake

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted cake flour
  • cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup salad oil (not olive)
  • 5 egg yolks
  • 2 tablespoons grated lemon rind
  • ¼ cup lemon juice
  • ½ cup water
  • ½ teaspoon cream of tartar
  • 1 cup egg whites


    1. Preheat oven to moderate (325°F.).

    2. Sift together the flour, sugar, baking powder and salt.

    3. Make a well in the center of the dry ingredients and add the oil, egg yolks, lemon rind, juice and water. Beat with a wooden spoon until very smooth.

    4. Add cream of tartar to egg whites; beat until stiff. Gently fold egg-yolk mixture into egg whites.

    5. Turn into an ungreased ten-inch tube pan. Bake for fifty-five minutes; increase heat to 350°F. and bake for about ten minutes longer. Invert pan to cool.