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Lemon Chiffon Cake

Wednesday, 2 March, 2011 - 2:29 pm

This is a delicious cake on it's own, or cut in half and filled with lemon pie filling to add a taste of heaven!  For Spa for the Soul, I baked a sheet cake instead of a bundt, and covered the little chiffon squares filled with pie filling with fondant and mixed whipped cream and pie filling for the glaze.

Ingredients:Lemon Chiffon.jpg
1¾ cups sugar
8 egg WHITES
7 egg YOLKS
¾ cup oil
2 cups sifted flour 
3 tsp. sifted baking powder
Pinch of salt
1 cup orange juice
Grated rind of 1 lemon
 
Directions:
Beat ¾ cup sugar and egg whites — making “snow” and set aside. 
Blend 1 cup sugar, egg yolks, oil, flour, baking powder and salt.
Add orange juice  and lemon rind and mix.
Gently fold the two mixtures together.
Bake at 375° for 1 HOUR in an ungreased tube pan.

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