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Blueberry-Lemon Chiffon Cake Recipe

Ingredients

How to make it

  • 1. Heat oven to 325 degree F. Sift flour, granulated sugar, baking
  • powder, and salt into large bowl. Make a wide well in center. Add
  • oil, egg yolks, lemon peel, water, and lemon juice. Whisk until
  • smooth; set aside.
  • 2. Beat all egg whites in large bowl on medium speed of electric
  • mixer until frothy. Add cream of tartar. Gradually increasing speed,
  • continue beating to stiff peaks. Gradually pour yolk mixture in thin,
  • steady stream into beaten whites, folding in gently with rubber
  • spatula.
  • 3. Divide batter into 2 ungreased 9-inch square pans. Bake 65 to 70
  • minutes or until toothpick inserted into center of cake comes out
  • clean and cake springs back when touched gently. Immediately
  • loosen cake from pan by running metal spatula around side of pan
  • & invert pan onto wire rack until completely cool, about 3 hours.
  • 4. When completely cooled down turn cake layers upright onto
  • serving plate. Frost with Lemon flavored Whipped Cream
  • Frosting (recipe is in a separate posting).

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The Cook

sugarmama Chicago, IL

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