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Monday, September 26, 2011

Blue Ribbon Chiffon Cake

My mom won first place for this cake back in the day and I think it would be safe to say it has been awhile since she made it.  I found it in her old recipe box and thought it was time to let the recipe out of the vault and share her secrets with the rest of the world.  I'm sure there are many out there who have been waiting all these years to get her secret recipe... so without further adieu I give you Kathy's Blue Ribbon Chiffon Cake.

2 1/4 c. flour
1 1/2 c. sugar
3 tsp baking powder
1 tsp. salt
1/2 c. oil
7 egg yolks
1/4 c. cold water
1/2 c. lemon juice
2 tsp vanilla
2 tsp lemon flavoring
7 egg whites
1/2 tsp. cream of tarter

Beat egg whites & cream of tarter until stiff. In separate bowl beat yolks, sugar, oil, water, juice, flavoring & flour. Fold yolk mixture gently over egg whites. Pour into an angel food tube ban and bake  at 325 for 1 hour.


1/3 cup butter, softened 
3 cups confectioners' sugar 
1/4 cup lemon juice 
4-1/2 teaspoons grated lemon peel 
Dash salt

In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.

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